Squash Frittata

1. 1

   Preheat oven to 350u00b0. Whisk together eggs, cream, and 1/4 tsp. salt.

2. 2

   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.

3. 3

   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.

4. 4

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

5. 5

   Bake at 350u00b0 for 8 to 9 minutes or until center is set. Remove from oven; invert onto a serving plate.

* Per serving · 4 servings · Values may vary.