Yellow Squash and Gruyere Frittata

By lindybug

Ingredients

• 2 tablespoons butter, divided
• 2 medium yellow squash, cut into 1/4-inch rounds (2 1/2 cups)
• 1 packed tablespoon thinly sliced fresh sage or basil leaves
• 10 large eggs
• 1/4 cup water
• 1/2 teaspoon salt
• 3/4 cup coarsely shredded Gruyère cheese

Details

Servings 4

Preparation

Step 1

Melt 1 tablespoon butter in a 12-inch nonstick ovenproof skillet over medium-high heat. Add squash, and saut 8 minutes; stir in sage. Cook until tender and browned in spots, 1 to 2 minutes more. Meanwhile, arrange oven rack 6 inches from heat source; heat broiler. Whisk eggs, water and salt together in a bowl. Melt remaining tablespoon butter in skillet; pour eggs over squash. Reduce heat to medium-low, cover, and cook until set on bottom and edges but top is still loose, about 3 minutes. Uncover, and sprinkle cheese evenly over top. Broil frittata until just set, about 1 minute. Cut into wedges to serve.