The Farmer's Frittata (Italian-Style Omelet)
Loaded with fresh vegetables and a touch of bacon, this farmer's frittata is my favorite type of frittata. It's a perfect way to use your gorgeous, fresh garden vegetables. Curing the squash with kosher salt pulls out the bitterness and makes the squash taste sweeter. It's got great texture, taste, and visual appeal and can be served hot, warm, at room temperature or cold for any meal of the day.
Recipe Summary test
Make sure you cut the squash into 3/4-inch cubes as it's the ideal size. The salting of the squash is super important-don't skip any of it!
You can use chives instead of green onions, or you can leave them out. You can add other herbs if desired but keeping this frittata simple is one of its secrets.
If you don't eat meat, leave the bacon out. You can use hot peppers instead of sweet peppers.