Ingredients

serves 6

　　1 tablespoon unsalted butter

　　2 1/2 tablespoons olive oil

　　7 large eggs

　　1/4 cup heavy cream or milk

　　1/4 cup coarsely chopped fresh chives, plus whole chives for garnish

　　1/4 cup coarsely chopped fresh flat-leaf parsley

　　1/2 teaspoon coarsely chopped fresh thyme

　　1/4 teaspoon finely chopped fresh marjoram

　　1/2 teaspoon coarse salt

　　Freshly ground pepper

　　1 small zucchini, cut crosswise into thin rounds

　　1 small yellow summer squash, cut crosswise into thin rounds

　　

Step 1

Heat the butter with 1 1/2 tablespoons oil in a 10-inch ovenproof nonstick skillet over medium-low heat until melted.

　　

Step 2

Preheat the broiler, with the rack about 7 inches from the heat source. Meanwhile, whisk together the eggs, cream, and herbs until well blended. Stir in the salt, and season with pepper.

　　

Step 3

Add the egg mixture to the skillet; cook until the bottom is set and golden, about 4 minutes. Continue to cook, gently shaking the pan occasionally, until 1 inch of the edges is almost set, about 4 minutes more. Remove from heat. Gently press the zucchini and squash on top, overlapping slightly in concentric circles.

　　

Step 4

Broil (checking often) until golden and just cooked through in center, 1 to 2 minutes. Gently slide onto a plate with a spatula; drizzle with the remaining tablespoon oil. Garnish with whole chives.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.