Impromptu Summer Menu

Salad of cucumbers and RR’s fresh lettuce
Sliced tomatoes (also RR)
Fresh Corn, Onion, Basil and Tomato Gratin/Frittata (Recipe Follows)

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Summer Vegetable Gratin-Frittata (inspired by AJ)

  • 5 ears corn
  • 6 eggs
  • 1/2 small Vidalia onion
  • 1 tomato
  • handful of fresh basil
  • splash whole milk
  • 4 tbsp. butter, cubed

Preheat oven to 425. Bring a pot of water to a boil; cook corn for 2 minutes.  Meanwhile, beat eggs with milk. Slice tomato into rounds. Dice onion. Chiffonade basil. Allow corn to cool, then slice kernels from ears. Place corn and onion in bottom of baking dish, pour egg/milk mixture, dot with butter. Top with tomato and basil.  Bake for 20-30 minutes, depending on depth of pan. Serve hot or at room temperature.

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