The Farmer's Frittata (Italian-Style Omelet)

In a large bowl, combine the zucchini and summer squash. Sprinkle with 2 tablespoons of kosher salt, ensuring even coating. Allow to sit for 15 minutes, tossing occasionally to draw out excess moisture.

Thoroughly rinse the squash under cold water to remove all traces of salt. Transfer to a colander and let drain for 15 minutes to ensure optimal texture.

Heat 1 tablespoon of olive oil in a 10-inch oven-proof skillet over medium heat. Add the bacon and cook until browned and nearly crisp, approximately 5 minutes.

While the bacon is cooking, in a large bowl, whisk together the eggs, 1/4 teaspoon kosher salt, black pepper, cayenne pepper, and green onions until well combined.

Increase the heat under the bacon to medium-high. Add the diced sweet peppers and red onion, along with a pinch of salt. Cook, stirring frequently, until the peppers begin to soften and the onions become translucent, about 3 minutes. Add the drained squash and gently stir to combine. Cook until the squash is just barely tender, approximately 5 minutes.

Position an oven rack about 6 inches from the broiler and preheat the broiler to high.

Toss the grated Cheddar cheese into the skillet, distributing it evenly. Pour the egg mixture over the vegetables and cheese. Using a spatula, stir gently as if making scrambled eggs, until the mixture begins to thicken, about 30-45 seconds. Gently shake the pan to settle the contents, then turn off the heat. Use the spatula to push the edges of the frittata down slightly and sprinkle the crumbled goat cheese evenly over the top. Drizzle with the remaining 1 tablespoon of olive oil.

Place the skillet under the preheated broiler until the surface is lightly browned and the frittata is firm to the touch, approximately 2-3 minutes. Watch carefully to prevent burning.

Sprinkle with additional green onions and let cool for 5 minutes before carefully transferring the frittata to a serving plate.