Summer Vegetable Sauté Frittata

In a non-stick pan over medium heat, sauté the vegetables until softened. Add herbs and seasonings and cook for another minute. Pour the egg mixture over the top of the vegetables and let the eggs begin to set. Once the eggs set, lift edges with rubber spatula to let liquid egg run under and repeat until the eggs are mostly set. Add cheese to the top of the frittata, cover the top of the sauté pan with a plate large enough to fit over the top of the pan, flip the frittata onto the plate and then flip back into pan to cook second side for just another minute. Serve on its own or with one of the sauces below. A basil frittata can be delicious with a fresh marinara sauce; a chili and cilantro frittata goes best with a tomato or tomatillo salsa. For the marinara sauce Heat olive oil in a heavy-bottom pot. Sauté the onion and garlic over medium heat until soft; add the diced tomatoes and simmer over slightly higher heat for about 15 minutes. Add basil and seasonings and cook 5 minutes more. Tomatillo salsa Simmer tomatillos, chilies and garlic in the water in a medium saucepan for 15 minutes, until the tomatillos are tender. Drain, saving a little water to thin the sauce if necessary. Add garlic (remove skins now if you didn’t previously) and 2 chilies to a blender and puree. Add 3 or 4 of the tomatillos and blend; add remaining tomatillos, blend, taste and season, adding the additional chilies to taste. Cool, add cilantro, and blend one last time (be sure to add cilantro once sauce is completely cool otherwise it won’t stay bright green).