The squash filling in the recipe can be replaced with virtually any precooked vegetables you like. You can also omit the goat cheese and sprinkle on more grated Parmigiano-Reggiano or Asiago, or use Gruyère cheese instead.

　　

Ingredients

Serves 6

　　

For filling

1 tablespoon unsalted butter

　　1 medium yellow onion, thinly sliced

　　1/2 pound mixed small zucchini and yellow squash, halved lengthwise and sliced crosswise 1/4 inch thick (1 1/2 cups)

　　

For eggs

12 large eggs

　　1/4 cup heavy cream

　　4 basil leaves, sliced into chiffonade (page 21)

　　2 tablespoons finely chopped fresh chives

　　Coarse salt and freshly ground pepper

　　

For topping

3 ounces fresh goat cheese

　　2 ounces parmigiano-reggiano or asiago cheese, finely grated (1/2 cup)

　　

Step 1

Sauté filling Heat butter in a 10-inch nonstick straight-sided skillet over medium heat. Cook onion until soft and translucent, stirring occasionally, 3 to 4 minutes. Add zucchini and squash and sauté until it begins to turn golden brown, about 4 minutes.

　　

Step 2

Prepare egg mixture Heat broiler. 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.

　　

Step 3

Cook frittata Pour egg mixture into skillet. 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.

　　

Step 4

Broil frittata Drop dollops of goat cheese on top of frittata, distributing evenly and pressing down into eggs a bit with the spatula. Sprinkle evenly with Parmigiano-Reggiano cheese. Broil until frittata is set on top and has puffed slightly, and cheese is melted and golden, 1 to 1 1/2 minutes.

　　

Step 5

Serve Gently run the spatula around the edges and underneath the frittata and carefully slide out of pan onto a plate. Slice into six wedges and serve hot, warm, or at room temperature.

　　

Frittata Tips

Step 6

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 soufflé).

　　

Step 7

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. It is much like a slower, more controlled version of scrambled eggs.

　　

Step 8

Avoid overcooking; the top should still be very moist and not quite set when it goes under the broiler.

　　Reprinted with permission from Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook by Martha Stewart. Copyright © 2008 by Martha Stewart. Published by Crown Publishing. All Rights Reserved.Martha Stewart is the author of dozens of bestselling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the Emmy-winning, daily national syndicated program, and founder of Martha Stewart Living Omnimedia, which publishes several magazines, including Martha Stewart Living; produces Martha Stewart Living Radio, channel 112 on SIRIUS Satellite Radio; and provides a wealth of ideas and information on www.marthastewart.com.