Summer Frittata

Summer Frittata

Metric Ingredient Imperial 30 ml butter 2 tbsp 2 red onions, thinly sliced 2 2 garlic cloves, minced 2 2 ripe tomatoes, chopped 2 1 small yellow summer squash, cut into thin strips 1 50 ml fresh basil, finely shredded 1/4 cup 1 ml black pepper 1/4 tsp 8 large eggs 8 5 ml salt 1 tsp

In an ovenproof skillet; melt butter over medium heat.  Add onions and garlic.  Cook, stirring occasionally, until onions are light golden brown or about 10 minutes.  Add tomatoes, yellow squash, basil and pepper.  Cook until squash begins to soften or about 5 minutes. In a medium bowl; beat eggs and salt together using a fork.  Pour egg mixture over vegetables in skillet and stir to blend.  Cook over medium heat until mixture just begins to set around the edges or about 3 minutes.  Place skillet in preheated 350 F (180 C) oven until set or for 10 minutes.  Servings: 4

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