Summer Squash Frittata

Ingredients

• 3 tablespoons butter 
• 12 large eggs lightly beaten
• 0.3 cup basil fresh chopped
• 0.3 cup basil fresh chopped
• 1 teaspoon kosher salt 
• 0.5 cup onion coarsely chopped
• 0.8 teaspoon pepper freshly ground
• 0.5 cup cream sour
• 2 cups summer squash chopped
• 2 cups zucchini chopped

Equipment

• frying pan
• oven
• whisk

Directions

1. Melt 3 Tbsp. butter in a 10-inch ovenproof skillet over medium-high heat; add chopped zucchini, squash, and onion, and saut 12 to 14 minutes or until onion is tender.
2. Remove skillet from heat.
3. Whisk together eggs and next 3 ingredients until well blended.
4. Pour over vegetable mixture in skillet.
5. Bake at 350 for 33 to 35 minutes or until edges are lightly browned and center is set.
6. Sprinkle evenly with chopped fresh basil.