Squash and Goat Cheese Frittata

Filling

1 tablespoon unsalted butter

1 medium yellow onion, thinly sliced

½

pound mixed small zucchini and yellow squash, halved lengthwise and sliced crosswise 3/4 inch thick (1½

cups)

Eggs

12 large eggs

¼

cup heavy cream

4 basil leaves, thinly sliced

2 tablespoons finely chopped fresh chives

Coarse salt and ground black pepper

Topping

3 ounces fresh goat cheese

½

cup (2 ounces) parmesan or asiago cheese, finely grated

In a 10-inch nonstick oven-safe skillet over medium, heat the butter. Add the onion and cook until soft and translucent, stirring occasionally, about 3 to 4 minutes. Add the zucchini and squash, then saute until tender and golden brown, about 10 minutes. Set aside.

Heat the broiler.

In a large bowl, lightly beat the eggs with a whisk, then whisk in the cream, basil and chives. Season with ½

teaspoon salt and 1/8 teaspoon pepper.

Pour the egg mixture into the skillet with the vegetables. Using a heatproof flexible spatula, stir and push the egg from edges to the center of the pan, so the runny parts run underneath, until the eggs are almost set (wet on top but otherwise set), 2 to 3 minutes.

Drop dollops of goat cheese on the top, distributing evenly and pressing them into the eggs a bit. Sprinkle with the Parmesan. Place the skillet under the broiler and cook until the frittata is set on top and slightly puffy, and the cheese is melted and golden, 1 to 11/2 minutes.

Gently run the spatula around the edges and underneath the frittata and carefully slide out of the pan onto a plate. Slice into 6 wedges and serve hot, warm or at room temperature.

Serves six.

"Martha Stewart's Cooking School" by Martha Stewart (2008 Clarkson Potter)