Jen's Zucchini and Summer Squash Frittata

This is one of my favorite ways to use up the leftovers from my summer saute of zucchini and summer squash. Frittatas are great for breakfast, lunch or dinner and can be made with so many different ingredients. Plus they are super quick and easy to throw together.

Here's my simple version:

Jen's Zucchini and Summer Squash Frittata

(serves 2-3)

1 1/2 - 2 cups leftover sauteed zucchini and summer squash (recipe here)
2 large eggs
2 egg whites (or just use a total of 4 large eggs, if desired)
2 T (heaping) reduced fat parmesan cheese (or regular)
Kosher salt, to taste
Fresh ground black pepper, to taste
Basil, for garnish

Using a small cast iron skillet or oven-proof skillet, spray liberally with cooking spray or rub all over with a little olive oil.
Heat skillet over medium heat. Add the leftover zucchini and summer squash and heat for about a minute or so.
Meanwhile, whisk together the eggs, egg whites and parmesan cheese. Season egg mixture well with salt and pepper.
Gently pour egg mixture over the vegetables and let cook for about 2 minutes (do not stir) or until the top is almost set (it's ok if the egg is still a little runny on top). Sprinkle top with basil.
Turn oven to LOW broil setting.
Remove skillet from heat and place in the oven. Broil for 2-3 minutes until the top is slightly golden brown. Remove from oven and let sit for a few minutes before serving. Enjoy!