Smells like Italy in our farm kitchen! I made an omelet using the current seasonal vegetables being received now by our CSA customers.
1/2 cup chopped onion
2 cloves garlic
1 cup chopped kale
2 small summer squash, chopped (about 2 cups)
1 cup halved cherry tomatoes
1/4 cup chopped basil
Saute vegetables, then remove to a plate when tender. Add whisked eggs to pan, allow to cook until no longer runny. Add veggies back to pan on half the eggs. Top with cheese. Flip over to close omelet. Top with fresh chopped basil.