It is always a good start to the day anytime I can work vegetables into the breakfast menu. Today I used yellow summer squash and yard-long beans (asparagus beans) in an egg dish.
I also included chopped onion, garlic and a few whole Padron peppers.
After sautéing a few minutes the salted vegetables cooked awhile longer under a lid at reduced heat.
Eggs were added to shredded yellow squash and beaten and the cooked veggies mixed in.
The egg and veggie mixture was poured into a greased nonstick skillet and cooked on low heat under a lid.
When the eggs had mostly set the frittata was slid out of the pan onto the inverted lid then flipped back into the pan to finish cooking the other side.
With the heat switched off I topped the frittata with sliced tomatoes and replaced the lid for a few minutes before serving.