Potato And Yellow Squash Frittata

• 2 1/2 cups chopped potato (about 3/4 pound)
• 2 teaspoons light butter, divided
• 2 1/2 cups chopped yellow squash (about 3/4 pound)
• 4 large eggs
• 2 large egg whites
• 1/3 cup 1% low-fat milk
• 1 teaspoon finely chopped fresh tarragon or chives
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 2/3 cup (2.6 ounces) pre-shredded reduced-fat Cheddar cheese

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

potato, light butter, yellow squash, eggs, egg whites, milk, tarragon, salt, pepper, cheddar cheese

Taken from www.myrecipes.com/recipe/potato-yellow-squash-frittata (may not work)