The Solar Curry Frittata: Preheat solar oven to 225F. Thinly slice the following: one summer squash, one red bell pepper, one large mushroom, one medium onion, 4 medium
okra pods. In 2 Tablespoons oil/tallow, saute all the veggies, except the summer squash, until soft. In a 2-quart casserole, layer the summer squash over bottom. While veggies are doing their thing, shred about 1/2 cup each of Sharp Cheddar and Mozzarella cheeses. In a separate bowl, combine 3 eggs with 1/3 cup milk and blend with 1/2 tsp. Chervil, 1/2 tsp. Parsley, 1/8 tsp. garlic salt, 1/4 tsp. mild curry powder, salt and pepper to taste. Spread the sauteed veggies evenly over the summer squash, sprinkle the cheeses over the veggies, add 1/4 cup Quinoa (optional) over top for crunchiness. Pour liquid mixture over all. Place in solar oven and bake until frittata is firm and top is evenly browned -- approximately 35 minutes.