Tuesday Market Frittata

2 tbs. ghee or olive oil
1/2 cup sliced onion, scallion or garlic scapes
4-6 large shiitake mushrooms, stems removed, thinly sliced
1 small zucchini or summer squash, thinly sliced
2 cups packed thinly sliced kale
6 eggs
1/4 cup milk or heavy cream
4 oz. crumbled Cricket Creek Farm Hillside cheese (or anther local cheese!)
salt and pepper to taste
Preheat oven to 400 degrees.  Heat 1 qt. salted water to boiling in a medium saucepan.  When the water boils, drop in the kale and blanch for 1-2 minutes.  Drain and set aside.  Heat the ghee in a large cast iron skillet.  When hot, add the onion, shiitakes and squash, and sauté with a few pinches salt until tender, 3-5 minutes.  Add the kale, stir to combine, and sauté 1 minute more.

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Beat the eggs in a medium sized bowl, then add milk/cream and few pinches salt and pepper.  Pour the egg mixture over the vegetable mixture, and crumble the cheese over the top.  Bake in the oven for 20-25 minutes, until set and lightly browned on top.  If you don’t have a cast iron skillet you can transfer the mixture to a greased oven-safe casserole dish before placing in the oven.  Let cool 5 minutes before serving.  Serves 2-3.