Summer Squash Frittata

We love squash! This is a quick easy egg dish that does well for any meal. Hope you enjoy it as much as we do. I have also added a cup of chopped mushrooms, diced and seeded tomatoes and a clove a garlic on occasion to spice it up a little.

• Ready In: 1 hr 9 mins
• Serves: 6-8

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 fresh ground black pepper
• 1⁄3 cup  chopped fresh basil leaf
• 1⁄2 cup  grated cheese (we use cheddar or Parmesan)

Directions

1. Melt 3 tablespoons butter in a 10 inch ovenproof skillet over medium high heat;add chopped zucchini,squash,and onion, and sauté 12-14 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°F for 33 to 35 minutes or until edges are lightly browned and the center is set. Sprinkle evenly with the cheese and the chopped fresh basil.