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Best of Summer Squash Frittata

1-Small zucchini squash, pared and cut into ½ inch cubes (a heaping cup)
1-Small yellow summer squash, pared and cut into ½ inch cubes (a heaping cup)

¼ c. chopped onion

1-2 Tbs. Olive Oil (I like 1 Tbs. extra virgin, and 1 Tbs. butter infused)

6 large or extra large eggs summersquash

¼ c. sour cream

1-1/2 t.  Weber’s Veggie Grill Seasoning

1 t. salt

½ t. ground pepper

2 Tbs. fresh basil pesto

6-10 grape tomatoes, halved

1/3 c. shredded mozzarella cheese

¼ c. fresh basil leaves, chopped

squash pan frittata Preheat oven to 350 degrees Fahrenheit.

Heat oil in an eight inch cast iron skillet over medium high heat; add the vegetables and sauté covered until tender, about 10-12 minutes. Stir occasionally.

Meanwhile, add remaining ingredients to a large bowl.  Whisk eggs, cream and spices until eggs are frothy and thick.  Pour egg mixture over vegetables in the skillet. Gently place tomatoes decoratively on top of eggs.  Bake in preheated oven for 30-35 minutes, until eggs are set, sprinkle cheese on top and return to oven for another 2 minutes and  top is starting to get browned.  Sprinkle the basil on top. Serves 6.

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