I love frittatas of any kind, especially if it helps to use up the remains of ingredients in my refrigerator. This is one that has a little summer flair from the addition of summer squash and basil.
- 2 tablespoons extra-virgin olive oil
- 2 cups chopped Vidalia onion
- 1 cup chopped summer squash
- 2 cups chopped, cooked Yukon gold potatoes
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh chives
- kosher salt and coarse ground pepper
- 8 large eggs, lightly beaten
- 1/2 cup crème fraîche
- 1/2 cup shredded Gruyère cheese
- 2 tablespoons freshly grated Parmesan cheese
- Preheat oven to 425 degrees F. Heat the oil over medium-high heat in a 10-inch nonstick, ovenproof skillet and add the onions, squash, and potatoes. Season with salt and pepper and cook until tender, about 4 to 5 minutes.
- Add the eggs, and stir in the crème fraîche and Gruyère cheese. Gently fold in the basil and chives and season with salt and pepper. Cook until the edges are set, about 2 minutes.
- Sprinkle with Parmesan cheese and place the skillet in the oven. Bake until set, about 10 to 12 minutes. Slide frittata onto a plate and cut into 6 wedges. Great warm or at room temperature.