Ok, I admit it, even CSA farmers sometimes find themselves looking into a fridge of produce that needs to get used up fast!  Here is a stand-by easy way to use up large quantities of veggies.  (Like gigantic green onions, for example…)

–Chop** up a generous amount of what you want to use up (onions, greens, zucchini, etc).
–In a separate bowl, beat up a bunch of eggs with some milk/kefir/yogurt.  I used 8 eggs for a 10-inch skillet.  This is a flexible amount, but generally speaking too many is better than too few in this recipe.
–Use a cast-iron skillet (so you can finish it off in the oven).
–Saute butter, olive oil, garlic and whatever else you want.  For example, yesterday I chopped up a lot of green onions and the whole bunch of kale from week #2 and threw it in.
–Add chopped fresh herbs near the end of sauteing.  (I used up all the oregano and lemon thyme from week #1 with this one recipe.)
–Spread the sauteed stuff out evenly in the skillet, add a little more butter or oil, and then pour the eggs over the top.
–I generally turn down the heat a little, and then let the eggs cook on the stovetop for a while.
–Sprinkle some grated cheese over the top.
–Bake in a 350 degree oven until the eggs finish cooking through.  (Yesterday I had my frittata on the stovetop for ~10 minutes and then in the oven for ~15-20 minutes.)

**I chopped the onions and kale up pretty small, because I made this for my grandma and I and I know she doesn’t care for kale.  This is the only way I have seen her eat it.  In fact, both times I’ve made this dish for her she has really liked it and asked for seconds!