- 12 eggs
- 1 summer squash
- 1 bunch basil
Pre-heat oven to 400 F. Saute the summer squash over high heat untill browned and set aside. Whisk the eggs untill foamy; add a heavy pinch of salt to eggs. Chop basil very fine and add to eggs.
Heat a large pan with two tablespoons of olive oil and add squash then egg mixture.
Place in oven for around ten minuets until center of frittata sets. Check by jiggling pan.
Take out and let rest…serve hot or cold.