Summer is here and farmers markets are in full swing. Take advantage of Ohio's farms by visiting one near you.

Summer is here and farmers markets are in full swing. Take advantage of Ohio's farms by visiting one near you (for a list, visit www.DispatchKitchen.com).

One of the keys to shopping a market successfully is knowing what to do with the produce you buy. Below is a recipe that is as versatile as it is delicious. Use it as a springboard to whatever you picked up.
Frittatas, basically crustless quiches, are perfect for summer. They're easy to make and taste good hot, cold, or at room temperature.

Farmers Market Frittata
Makes 6 servings

This recipe is based on one from Farm to Fork by Emeril Lagasse. To make it vegetarian, just leave out the ham.

8 eggs 3 tablespoons heavy cream 14 teaspoon ground black pepper 3 tablespoons butter 1 cup thinly sliced onions 1 cup thinly sliced yellow, red or orange bell peppers or a mix 1 cup thinly sliced mushrooms 1 cup fresh corn kernels 1 cup diced smoked ham 2 tablespoons chopped fresh herbs (such as chives, basil, thyme or a mixture) 1 cup grated Swiss cheese
Set a rack in the upper third of the oven and preheat the broiler. In a large bowl, whisk the eggs, cream, salt and pepper until combined. Melt 2 tablespoons butter in a 10-inch ovenproof skillet over medium-high heat. Add the onions and peppers. Cook, stirring occasionally, until soft, about 7 to 8 minutes. Add the mushrooms and corn. Cook 2 minutes. Add the ham. Cook until warmed through, about 1 minute. Add the remaining 1 tablespoon butter to the skillet. When melted, add the egg mixture. Sprinkle the fresh herbs over the eggs then sprinkle on the cheese. Reduce the heat to medium. Cook the eggs, undisturbed, for 3 minutes, or until the surface begins to bubble and the bottom starts to set. Transfer the skillet to the oven. Broil until golden brown on top, about 3 to 4 minutes. Remove the pan from the oven. Using a rubber spatula, loosen the frittata from the sides of the pan. Tilt the pan and gently slide the frittata onto a platter. Robin Davis is food editor of The Columbus Dispatch. She oversees the Food section, published each Wednesday, which features recipes, question-and-answer columns and reviews of cookbooks, wines and local eateries.