Summer Squash Frittata

• 3 tablespoons butter
• 2 small zucchini, chopped into 1/2-inch cubes (about 2 cups)
• 2 small summer squash, chopped into 1/2-inch cubes (about 2 cups)
• 1 small onion, coarsely chopped (1/2 cup)
• 12 large eggs, lightly beaten
• 1/2 cup sour cream
• 1 teaspoon kosher salt
• 3/4 teaspoon freshly ground pepper
• 1/3 cup chopped fresh basil leaves

1. Melt 3 Tbsp. butter in a 10-inch ovenproof skillet over medium-high heat; add chopped zucchini, squash, and onion, and saute 12 to 14 minutes or until onion is tender. Remove skillet from heat.
2. Whisk together eggs and next 3 ingredients until well blended. Pour over vegetable mixture in skillet.
3. Bake at 350u0b0 for 33 to 35 minutes or until edges are lightly browned and center is set. Sprinkle evenly with chopped fresh basil.

butter, zucchini, summer, onion, eggs, sour cream, kosher salt, freshly ground pepper, fresh basil

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