This wonderful summer frittata makes for a simple but satisfying weeknight meal. If crookneck squash, which have a curved neck and a bulbous base, are unavailable, pattypan squash or zucchini are a perfect substitute.

Credit: Lifestyle

Servings: 6

Ingredients:

• 1/2 teaspoon sesame oil
• 3 tablespoons sweet butter
• 2 medium crookneck squash, thinly sliced
• 2 medium onions, diced
• 2 cloves garlic, minced
• 1 teaspoon oregano leaf
• 9 large eggs, beaten
• 2 tablespoons Dijon or champagne mustard
• 1/2 teaspoon salt
• 1 cup grated Swiss cheese

Directions:

Preheat the oven to 375 degrees F. Heat the oil and butter in a heavy 10-inch frying pan. Add the squash and onions and saute for 10 minutes. Add the next five ingredients. Stir and cook over medium heat for 5 minutes.

Sprinkle the cheese over the top and bake for 15 minutes. Reduce the heat to 325 degrees F and bake for 15 more minutes, or until the center holds its shape but is not dry.

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