Squash Frittata

INGREDIENTS
6 large eggs, lightly beaten
2 tbsp. heavy cream
1/2 tsp kosher salt, divided
1/4 pound fingerling potatoes, cut into 1/4-inch-thick slices
2 tbsp. canola oil
1 tbsp. butter
2 cups zucchini, cut into 1/4-inch-thick slices
4 tbsp. freshly grated Parmesan cheese
Garnishes: chives, parsley, basil and pepper
 
DIRECTIONS
Preheat oven to 350 degrees.  Whisk together eggs, cream, and 1/4 tsp. salt.

Cook potatoes in hot oil in a 10-inch ovenproof nonstick skillet over medium-high heat, stirring often, 1 minute.  Sprinkle with remaining 1/4 tsp salt.  Reduce heat to medium, and cook, stirring often, 3 to 4 minutes or until light golden brown on both sides.  Transfer potatoes to a bowl.

Return skillet to heat; melt 1 tsp butter in skillet.  Add zucchini; cook, stirring often, 2 to 3 minutes or until crisp-tender.  Add remaining 2 tsp. butter to skillet; let melt.  Add potatoes, stirring to coat.

Pour egg mixture over potatoes.  Reduce heat to medium-low; cook 1 minute.  Sprinkle with cheese.

Bake at 350 degrees for 8 to 9 minutes or until center is set. 

​Remove from oven; invert onto a serving plate.