- 6 large eggs
- 3 cups Summer Squash Saute (see recipe)
- 1/2 cup grated Fontina cheese
- 1 teaspoon olive oil
- Preheat broiler. Position rack second from top.
- Beat eggs in large bowl. Fold in squash and cheese.
- Heat oil 2 to 3 minutes in medium nonstick, broiler-safe skillet over medium heat, turning pan to coat. Add egg mixture and cook 3 minutes to set bottom. Reduce heat to medium-low and cook 3 to 5 minutes, lifting edges occasionally and tilting pan so uncooked egg mixture flows to bottom.
- Broil 3 to 4 minutes or until frittata is browned and set. Serve warm or at room temperature.