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1
Saute filling Heat butter in a 10-inch nonstick straight-sided skillet over medium heat.
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2
Cook onion until soft and translucent, stirring occasionally, 3 to 4 minutes.
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3
Add zucchini and squash and saute until it begins to turn golden brown, about 4 minutes.
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4
Prepare egg mixture Heat broiler.
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5
Use a whisk to lightly beat eggs in a large bowl, then whisk in cream, basil, and chives and season with 1/2 teaspoon salt and 1/8 teaspoon pepper.
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6
Cook frittata Pour egg mixture into skillet.
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7
Cook, using a heatproof flexible spatula to stir and push egg from edges to center of pan so runny parts run underneath, until eggs are almost set (they should still be wet on top but otherwise set throughout), 2 to 3 minutes.
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8
Broil frittata Drop dollops of goat cheese on top of frittata, distributing evenly and pressing down into eggs a bit with the spatula.
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9
Sprinkle evenly with Parmigiano-Reggiano cheese.
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10
Broil until frittata is set on top and has puffed slightly, and cheese is melted and golden, 1 to 1 1/2 minutes.
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11
Serve Gently run the spatula around the edges and underneath the frittata and carefully slide out of pan onto a plate.
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12
Slice into six wedges and serve hot, warm, or at room temperature.
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13
For the fluffiest frittata, whisk together the egg mixture while making the filling (not further in advance), and allow the broiler to heat sufficiently before putting the pan in the oven (so the intense heat will cause the eggs to puff like a souffle).
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14
Do not stir eggs vigorously while cooking on the stove but, rather, draw the heatproof spatula across the bottom of the pan in deliberate strokes to form large curds, pushing them toward the center and allowing the runny parts to flow underneath.
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15
It is much like a slower, more controlled version of scrambled eggs.
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16
Avoid overcooking; the top should still be very moist and not quite set when it goes under the broiler.
