In Adams County, we are watching the growing season progress right before our eyes, and we are eating our way through it, too. We’ve enjoyed every bite of our springtime asparagus and strawberries and early summer cherries, and now we dive into the season of fresh summer vegetables. It’s the most wonderful time of the year for foodies – when both the fields and markets of Adams County are brimming with the delicious veggies of summer.
Whether you are visiting Adams County or you’re a local, don’t leave empty handed this summer. Visit one of our farmers’ markets – Gettysburg Farmers’ Market and Adams County Farmers’ Market – or our countryside markets – the Historic Round Barn and Farm Market, Hollabaugh Bros. Fruit Farm and Market, McDannell’s Fruit Farm and Market and Boyer Nurseries and Orchards – and take home a haul of fresh produce. And if you’re looking for something to do with all of that produce, look no further than this summer harvest frittata – a recipe from the Brickhouse Inn Bed and Breakfast – out of the Inns of the Gettysburg Area cookbook.
Eggs, cheese and a ton of summer veggies are combined to make this delectable, yet healthy frittata. One of the best things about this recipe is that it uses so many vegetables, yet takes so little time to prepare. When you have a few too many tomatoes or a just a few too many ears of corn, this recipe is a great way to make use of that fresh produce. Another great thing about this recipe is that it is very easy to customize. Just about any other summer veggie that you have on hand would go wonderfully in this frittata, too. If you’re staying at one of Gettysburg’s campgrounds, this frittata would be a tasty meal to cook in a cast iron skillet over a campfire. We will be celebrating local veggies all season long with this summer harvest frittata.
If you are looking for other ways to celebrate Adams County’s summer veggie harvest, be sure to check out the Historic Round Barn and Farm Market’s annual Old Fashioned Corn Fest and McDannell’s Fruit Farm and Market where they specialize in corn – growing more than 15 varieties each year. And as always, visit the area’s farm-to-table restaurants where local produce is prepared and served in the most delicious ways.
Corn Frittata with Cheese
From the Inns of the Gettysburg Area cookbook
8 lightly beaten eggs
1 tablespoon fresh basil or 1 teaspoon dried basil
2 tablespoons olive oil
1 cup cut fresh corn
1/2 cup chopped zucchini
1/3 cup thinly sliced green onion
3/4 cup chopped tomatoes
1/2 cup shredded cheddar cheese
Combine eggs and basil; set aside. Heat oil in a large broilerproof skillet and add corn, zucchini and green onions. Cook and stir for 3 minutes before adding tomatoes. Cook, uncovered, over medium heat for about 5 minutes or until vegetables are crisp-tender. Stir occasionally. Take egg mixture and pour over vegetables in skillet. Cook over medium heat. As mixture sets, run a spatula around edge of skillet, lifting egg mixture so uncooked portion flows underneath. Continue cooking and lifting edges until egg mixture is almost set and surface is moist. Sprinkle with cheese and place the skillet under broiler 4 to 5 inches from heat. Broil 1 to 2 minutes or until the top is just set and cheese is melted.