Yellow Squash and Gruyère Frittata

By therman

Atkins

Ingredients

• 2 Tablespoons butter, divided
• 2 medium yellow summer squash, cut into 1/4-inch rounds
• 1 Tablespoon thinly sliced sage or basil leaves, tightly packed
• 10 large eggs
• 1/4 Cup water
• 1/2 Teaspoon salt
• 3/4 Cup shredded Gruyère cheese

Preparation

Step 1

1.Melt 1 tablespoon butter in a 12-inch nonstick ovenproof skillet over medium-high heat. Add squash and sauté 8 minutes; stir in sage. Cook until tender and browned in spots, 1–2 minutes more.


2.Meanwhile, arrange oven rack 6 inches from heat source; heat broiler.


3.Whisk eggs, water and salt together in a bowl.


4.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.


5.Broil frittata until just set, about 1 minute. Cut in wedges to serve.