Adapted from: eHow.com
1 cup Farm to Freezer summer squash, thawed
1-1/2 tbls. Canola oil
1-1/2 tbls. unsalted butter
½ cup green onion, chopped
¼ cup Italian parsley, finely chopped
¼ cup fresh basil, finely chopped (or 1 teas. dried basil)
1 clove garlic, minced
¼ teas. dried thyme
½ teas. oregano
3 large eggs
½ cup sharp cheddar cheese
Salt and pepper to taste
Non-stick pan spray
Options: omit cheese and add ½ cup cooked and chopped sausage, chicken or ham
Pre-heat oven to 350 degrees F. Spray 12 inch ovenproof pan with non-stick spray. Heat oil and butter in pan over medium heat. Swirl to coat pan sides. Add onion and sauté 3-5 minutes until soft. Add garlic and cook 30 seconds. Add herbs and cook, stirring for 1 minute on low heat. Squeeze liquid out of squash and add with optional ingredients to pan. Stir just to warm.
In a small bowl, whisk eggs with salt and pepper seasoned to taste. Pour egg mixture over summer squash herb mixture, carefully covering to coat all the vegetables. Transfer pan to oven and cook about 20-25 minutes until the eggs are set and fully cooked. If adding cheese, sprinkle on top after first 15 minutes and continue to bake until eggs are set, fully cooked and slightly puffed.
Remove from oven. Gently loosen the sides and bottom of frittata with a spatula, place a serving plate over the top of the pan and carefully invert so the frittata drops onto the plate. Cut into wedges to serve.