Owner Perry Rhea of Queen Creek Olive Mill shares a recipe for a wonderful frittata.


• 8 eggs

• 1/3 cup milk

• 2 sprigs Italian parsley, chopped

• 1/2 teaspoon sea salt

• sprinkle of freshly ground black pepper

• 3 tablespoons Queen Creek Olive Mill Extra Virgin Olive Oil

• 1/3 cup chopped green onions

• 1/3 cup chopped zucchini

• 1/3 cup chopped asparagus

• 1/3 cup chopped yellow squash

• 1/3 cup grated Parmesan cheese, firmly packed


Whisk eggs, milk, cheese, parsley, salt, and pepper together in a large bowl.

Heat the olive oil in a 10-inch nonstick skillet over medium heat.

Add onions, zucchini, asparagus, and yellow squash to pan and saute until glassy, about 4 minutes.

Add a pinch of salt.

Pour the egg mixture into the skillet.

Let cook at medium-low heat for 10-12 minutes.

When the center is almost set, place the skillet in a heated broiler to finish cooking and lightly brown the top.

Loosen the frittata with a spatula and slide it onto a serving plate.

Recommended for you