Herb Frittata with Zucchini and Yellow Squash
- 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
- Heat the butter with 1 1/2 tablespoons oil in a 10-inch ovenproof nonstick skillet over medium-low heat until melted.
- Preheat the broiler, with the rack about 7 inches from the heat source.
- Meanwhile, whisk together the eggs, cream, and herbs until well blended.
- Stir in the salt, and season with pepper.
- Add the egg mixture to the skillet; cook until the bottom is set and golden, about 4 minutes.
- Continue to cook, gently shaking the pan occasionally, until 1 inch of the edges is almost set, about 4 minutes more.
- Remove from heat.
- Gently press the 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 the remaining tablespoon oil.
- Garnish with whole chives.
unsalted butter, olive oil, eggs, heavy cream, fresh chives, parsley, thyme, fresh marjoram, coarse salt, freshly ground pepper, zucchini, summer
Taken from www.epicurious.com/recipes/food/views/herb-frittata-with-zucchini-and-yellow-squash-393258 (may not work)