I found this recipe by doing a Google search for ingredients in my CSA bag on a summer day in July . Adapted from a recipe by Cooking Club of America.
1/4 teaspoon salt
freshly ground pepper
2 tablespoons extra-virgin olive oil
1 – 2 cups thinly sliced new potatoes
1 – 2 cups sliced summer squash or zucchini or both
2 teaspoon chopped fresh rosemary
2 cups arugula, spinach or other greens, coarsely chopped
3 garlic clove, pressed or minced
3/4 cup shredded cheddar cheese
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In small bowl, whisk together eggs, salt, and fresh ground pepper until smooth. Preheat oven to 350º.
Heat oil in large skillet over medium heat until hot. Add potatoes; toss to coat. Cook about 10 minutes or until lightly browned and nearly soft, stirring frequently to separate slices. Add squash, garlic and rosemary and cook, stirring until potatoes and squash are tender. Add greens and cook for a few more minutes until greens are wilted, stirring frequently.
Remove from heat. Spread the potato mixture in an even layer in an oiled baking dish, then pour the egg mixture evenly over the vegetables. Top with cheese and bake at 350º until the eggs have set and the cheese is lightly browned – about 10 minutes.
Cut into wedges and serve.