Farmer's frittata with salted summer squash, bacon, cheddar and goat cheese

Halve and quarter the zucchini and cut into about three-quarter-inch pieces; cut the yellow squash the same size.

Toss the squash in a bowl with two tablespoons of kosher salt and let sit 15 minutes, tossing occasionally, to draw out liquid and bitterness.

Rinse very thoroughly in cold water and drain in a colander at least 15 minutes.

Heat a generous amount of olive oil in the frittata pan over medium; add one slice of bacon cut in quarter-inch pieces and cook until just about crisp.

Meanwhile dice the peppers and red onion, grate the cheddar and crumble the goat cheese.

Season the eight eggs with a big pinch of salt, black pepper and cayenne, add sliced green onions and beat with a fork.

Raise the heat to medium-high, add the peppers and onions with a big pinch of salt and cook, stirring, about 3 minutes until the peppers soften and the onions turn translucent.

Add the well-drained squash, stir carefully and cook about 5 minutes on medium-high until barely tender at the tip of a knife.

Add the cheddar, then the egg mixture; stir with a spatula as for scrambled eggs 30 to 45 seconds until it starts to thicken.

Shake the pan, turn off the heat and push the edges in toward the middle with the spatula for appearance.

Top with the goat cheese in large clumps and drizzle lightly with olive oil.

Broil on high 2 to 3 minutes until lightly browned and just barely firm, springing back slightly when poked.

Scatter more green onions over, cool at least 5 minutes before turning onto a plate; best barely warm, after 10 to 15 minutes.