Summer Squash Frittata

Prep: 20 min., Cook: 14 min., Bake: 35 min. This frittata is fantastic warm or cold and can be served with tomato sauce or salsa.

Yield: Makes 6 to 8 servings

Ingredients

• 3  tablespoons  butter
• 2  small zucchini, chopped into 1/2-inch cubes (about 2 cups)
• 2  small summer squash, chopped into 1/2-inch cubes (about 2 cups)
• 1  small onion, coarsely chopped (1/2 cup)
• 12  large eggs, lightly beaten
• 1/2  cup  sour cream
• 1  teaspoon  kosher salt
• 3/4  teaspoon  freshly ground pepper
• 1/3  cup  chopped fresh basil leaves

Preparation

1. Melt 3 Tbsp. butter in a 10-inch ovenproof skillet over medium-high heat; add chopped zucchini, squash, and onion, and sauté 12 to 14 minutes or until onion is tender. Remove skillet from heat.

2. Whisk together eggs and next 3 ingredients until well blended. Pour over vegetable mixture in skillet.

3. Bake at 350° for 33 to 35 minutes or until edges are lightly browned and center is set. Sprinkle evenly with chopped fresh basil.