Summer Squash Frittata
Preparation Time: 15 minutes
Cooking Time: 10 minutes
1 Tbsp. olive oil
2 Tbsp. onion, chopped
1/4 pound mushrooms, sliced thin
1 medium zucchini (or 2-3 pattypan or crookneck squash), sliced thin
1 cup Chard leaves, chopped
1 Tbsp. fresh parsley, minced
2 tsp. fresh basil, minced
Sea salt and freshly ground black pepper to taste
3 large eggs, lightly beaten with 2 teaspoons water
2 to 3 Tablespoons shredded Gruyere or Parmesan cheese
Heat the olive oil in a skillet over medium-high heat. Add the onion and mushrooms and sautee for two minutes. Add the squash, chard, parsley, basil, salt, and pepper. Sautee for about two minutes, or until the vegetables are tender-crisp.
Pour in the eggs, cover and cook for about two minutes, or until eggs are almost set. Sprinkle the frittata with cheese and broil until set. Garnish with diced fresh tomatoes if desired.