Lobster Frittata

• 3 medium-size yellow squash (3/4 pound)
• 2 red bell peppers
• 1 yellow bell pepper
• 1 medium-size red onion, peeled
• 2 garlic cloves, minced
• 3 tablespoons olive oil
• 6 large eggs
• 1/4 cup whipping cream
• 3 tablespoons chopped fresh basil
• 1 1/2 teaspoons fine-grained sea salt
• 1 teaspoon saffron threads
• 1/2 teaspoon freshly ground pepper
• 1 pound steamed lobster, cut into 1-inch pieces (about 2 2 1/4-pound lobsters)
• 2 (5-ounce) packages buttery garlic-and-terb spreadable cheese
• 2 cups (8 ounces) shredded Swiss cheese
• Garnish: fresh parsley

1. Cut squash into 1/4-inch-thick slices; cut bell peppers into 1/4-inch strips. Cut onion in half lengthwise, and slice.
2. Saute squash, bell peppers, onion, and garlic in 3 tablespoons hot oil in a large skillet 5 to 8 minutes or until crisp-tender.
3. Whisk together eggs and next 5 ingredients; stir in lobster, cheeses, and sauteed vegetables. Pour into a buttered 10-inch springform pan. Place pan on a baking sheet. Bake at 350u0b0 for 1 hour or until set. Let stand 10 minutes before serving. Garnish, if desired

red bell peppers, yellow bell pepper, red onion, garlic, olive oil, eggs, whipping cream, fresh basil, salt, saffron threads, freshly ground pepper, lobster, buttery garlic, swiss cheese, fresh parsley

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