Smoked Turkey Fritatta

10 eggs (Laughing Owls Farm)
1/2 cup whole milk, or whatever percentage desired (LD Peeler Dairy)
2 pinches of kosher salt
Fresh ground pepper
2 small squash chopped (Poplar Ridge Farms and our own garden)
1 small onion chopped (Poplar Ridge Farms)
2 cloves garlic minced (Poplar Ridge Farms)
3 slices fresh bacon diced (uncured bacon from Grateful Grower's Farm)
2 handfuls leftover smoked turkey (smoked it ourselves using Alison Family Farm's whole Turkey, can substitue any turkey breast or leftover smoked turkey)
Basil & tomato for garnish (Our own garden)

Preheat oven to 350 degrees.

Whisk eggs with milk, salt and pepper. Set aside. Saute squash, onions and garlic in a little olive oil until soft (approximately 6-8 minutes) in a cast iron pan. Season to taste. Remove vegetables. Saute fresh bacon in same pan until crispy. Add turkey, cook until warmed through. Add vegetables back into pan, stir to combine ingredients. Pour egg mixture over warmed ingredients and place in 350 degree oven. Cook, uncovered until egg mixture is firm and browned on top (20-25 minutes). Remove and let stand for 10 minutes to cool and pull away from edges of pan. Slice and serve with diced tomatoes and fresh basil.