Herb Frittata With Zucchini And Yellow Squash Recipe

Ingredients

1 tablespoon unsalted butter

2 1/2 tablespoons olive oil

7 large eggs

1/4 cup heavy cream, or milk

1/4 cup coarsely chopped fresh chives, plus whole chives for garnish

1/4 cup coarsely chopped fresh flat-leaf parsley

1/2 teaspoon coarsely chopped fresh thyme

1/4 teaspoon finely chopped fresh marjoram

1/2 teaspoon coarse salt

Freshly ground pepper

1 small zucchini, cut crosswise into thin rounds

1 small yellow summer squash, cut crosswise into thin rounds

Preparation

Heat butter with 1 1/2 tablespoons oil in a 10-inch ovenproof nonstick skillet over medium-low heat until melted.

Preheat broiler, with the rack about 7 inches from heat source. Meanwhile, whisk together eggs, cream, and herbs until well blended. Stir in the salt, and season with pepper.

Add egg mixture to skillet; cook until bottom is set and golden, about 4 minutes. Continue to cook, gently shaking pan occasionally, until 1 inch of the edges is almost set, about 4 minutes more. Remove from heat. Gently press zucchini and squash on top, overlapping slightly in concentric circles.

Broil (checking often) until golden and just cooked through in center, 1 to 2 minutes. Gently slide onto a plate with a spatula; drizzle with remaining tablespoon oil. Garnish with whole chives.