italian frittata

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Sunday morning frittata! I had a squash and zucchini that were calling our names this morning so I made an Italian frittata.1 squash, peeled and cubed1 zucchini, peeled and cubed1 small tomato, roughly chopped1 teaspoon dried basil1-3 tablespoons EVOO6 eggs1/4 cup of creamS&P to taste1/2 cup fresh mozzarella3 tablespoons Parmesan cheese

The yellow squash was an after-thought and didn't make the photo, but it made the frittata!

Sautee the zucchini and squash in about 1-2 tablespoons EVOO. When vegetables are becoming soft (about 5 minutes) add tomato. 
Season vegetables with basil, salt and pepper. Beat eggs and cream well and pour into vegetable mixture. Move veg/eggs around a bit to help the eggs cook, but don't stir too much. You want the eggs to set. After about 4 minutes, place sautee pan under the broiler and monitor. After about a minute or two, once eggs have begun to set, sprinkle the Parmesan cheese on top and assemble the sliced mozzarella, return to oven. It will only take a few minutes for the eggs to fully cook. Slice the frittata like a pizza and serve with toast or salad - a frittata makes a wonderful and quick breakfast, lunch or dinner.