Okay, yeah, so that bright yeller thing is a frittata. “What is a frittata?” you ask. Well, Imma tell you. It’s like an omelet, only different.

For an omelet, you cook the eggy bit, put something on it, and fold the eggy bit over the innards. For a frittata, you smoosh it all up together.

This is another of our infamous vegetarian meals, that make going meatless feel like a treat.

So there’s sliced cucumbers and tomatoes with goat cheese and vinegar-and-oil dressing, breaded and fried yellow squash, and cabbage frittata.

Had some leftover cabbage, so I warmed it up in a buttered skillet, beat up an egg (fresh, local, and organic, hence the bright yellow color from the yolk), poured the egg over the cabbage, and topped it with shredded cheese. It isn’t folded; Charlie and I split it. It was quite tasty, I must say.

A WRITING PROMPT FOR YOU: Write a story about summer food.

MA