Potato and Yellow Squash Frittata

Ingredients

• 2 large egg whites 
• 4 large eggs 
• 1 teaspoon tarragon fresh finely chopped
• 2 teaspoons butter light divided
• 0.3 cup milk 1% low-fat
• 0.3 teaspoon pepper 
• 0.8 pound potatoes chopped
• 0.8 teaspoon salt 
• 2.6 ounces pre-shredded cheddar cheese reduced-fat
• 0.8 pound baby squash yellow chopped

Equipment

• bowl
• frying pan
• sauce pan
• whisk
• aluminum foil
• broiler

Directions

1. Place potato in a large saucepan; cover with water. Bring to a boil; reduce heat, and simmer 8 minutes or just until tender.
2. Drain well.
3. Melt 1 teaspoon butter in a large ovenproof nonstick skillet over medium-high heat.
4. Add squash; saut 5 minutes. Cool slightly.
5. Whisk together eggs and next 5 ingredients in a large bowl.
6. Add potato and squash.
7. Preheat broiler.
8. Melt remaining butter in pan over low heat; add egg mixture (do not stir). Cook, uncovered, 12 minutes or until top is almost set.
9. Sprinkle with cheese.
10. Wrap handle of pan with foil. Broil 4 minutes or until set.
11. Cut into 8 wedges.
12. Serve immediately.