Summer squash frittata

6 eggs

grated cheese

salt + pepper + red pepper flakes

butter or oil for pan

1 tbsp olive oil

salt

1 onion

1 - 2 yellow squash / zucchini, sliced thinly

3 - 4 small potatoes, sliced thinly

4 cherry tomatoes

handful or two of basil, chopped

more grated cheese

balsamic reduction, if you're feeling fancy

I don't have a cast iron skillet (yet), so I make frittatas by baking them - without starting them on the stovetop. Bear with me.

Preheat oven to 450 and grease a small baking dish or pie dish. Beat the eggs, salt, pepper and red pepper flakes in a small bowl and mix in some grated cheese. Set aside.

Heat the olive oil in a skillet and add onions and salt. Saute until tender, 5 minutes or so. Add yellow squash / zucchini, potatoes and tomatoes (and whatever else you want to use up, of course). Cover and cook for another 3-5 minutes, until vegetables are tender. 

Pour eggs and veggie mixture into baking dish. Bake for 10 minutes. Remove from oven, top with basil and grated cheese. Return to oven and bake for another 5 minutes. Remove from oven, drizzle with balsamic reduction, and serve.