Almost any leftovers can make a tasty frittata

When my friends' and neighbors' gardens are putting out more vegetables than they can handle, I'm the happy recipient of the fruits of their labor.

Because the kitchen is my domain, I enjoy experimenting with their fresh produce.

This Summer Frittata is a combination of diced fresh vegetables, toasted French bread, Swiss cheese and eggs that comes together quickly for a light, delicious summer meal.

A frittata is an unflipped omelet that is a snap to prepare. Many cooks fill frittatas with leftover grilled vegetables, cooked potatoes or pasta, but this one starts with a veggie-packed saut.

Diced zucchini, yellow squash, red onion, red bell pepper and sliced mushrooms are given a quick toss in an ovenproof skillet, just until they're tender. Then, the toasted French bread cubes are folded in. Toasting the bread adds flavor, but the step can be omitted.

I like to add cubes of Swiss cheese instead of grated so that the cheese's buttery flavor stands out. Feel free to substitute what you have on hand. Asiago, brie, Monterey Jack or mozzarella would be good substitutes.

Five beaten eggs are poured over the top of the vegetable, bread and cheese mixture, then the frittata cooks on the stove for a few minutes and is finished in the oven. Serve hot from the oven or at room temperature.

There is a lot of room for improvisation with this recipe. Cooked, cubed potatoes, diced ham and cheddar cheese are a nice combination, as are cooked leftover pasta, Parmesan and crisp bacon. You can use almost any leftover meat or vegetable in a frittata; just use your imagination and the leftovers in your fridge as your guide.

Muffins and fruit kebabs or sliced tomatoes and cucumbers tossed with vinaigrette would be my side dishes of choice.

Summer Frittata

5 eggs

Salt and freshly ground black pepper, to taste

2 tablespoons butter

1/2-cup diced zucchini

1/2-cup diced yellow squash

1/2-cup diced red onion

1/2-cup diced red bell pepper

1/2-pound mushrooms, sliced

1 teaspoon minced garlic, about 1 large clove

3 1/2-inch slices French bread, toasted and cut into 1/2-inch cubes

1 cup cubed Swiss cheese

Heat oven to 350 degrees. Beat the eggs in a bowl and season to taste with the salt and pepper.

Melt the butter in a 12-inch, ovenproof skillet over medium-high heat. Add the vegetables and saut until tender, about 5 minutes. Reduce heat to medium-low and fold in the bread and cheese cubes. Quickly pour the eggs over the top. Cook on top of the stove for 3 minutes, then place in the oven and bake for 10 minutes. Remove from oven, using thick oven mitts, and invert onto a serving platter. Cut into wedges and serve.

Makes 4 servings.Nutritional information per serving: 428 calories, 19 grams fat (10 grams saturated), 312 milligrams cholesterol, 519 milligrams sodium, 32 grams carbohydrates, 23 grams protein, 3 grams fiber.

Note: Cholesterol-free eggs and reduced-fat Swiss cheese can be used to reduce the fat and cholesterol in this recipe. Nutritional analysis provided by registered dietitian Rachel B. Drew, nutritional education specialist for the Richmond County School Nutrition Program, in conjunction with the Augusta Area Dietetic Association.

Coming next week: Lemon-Cream Pasta Toss is a luscious lemony pasta that's flavored with sun-dried tomatoes, Asiago cheese and fresh basil.See Karin prepare the recipe at noon Tuesday on WJBF-TV (Channel 6).

WRITE TO KARIN CALLOWAY IN CARE OF THE AUGUSTA CHRONICLE NEWSROOM, P.O. BOX 1928, AUGUSTA, GA 30903-1928. OR SEND E-MAIL TO KARIN.CALLOWAY@COMCAST.NET. YOU CAN FIND PREVIOUS QUICK COOKING RECIPES THROUGH THE ONLINE ARCHIVE AT AUGUSTACHRONICLE. COM/KARIN.