Makes 4-6 servings. Difficulty
8 eggs 1-1/2 Tablespoons fresh basil, chopped 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 teaspoon olive oil + 1 Tablespoon 1 large shallot, minced 1 large garlic clove, minced 1/2 yellow squash, quartered lengthwise and then sliced crosswise into 1/4 inch pieces 1/2 zucchini, quartered lenghtwise and then sliced crosswise into 1/4 inch pieces 1/2 cup shiitake mushrooms, stemmed and sliced 2 Tablespoons Parmigiano-Reggiano cheese, grated Fresh basil for garnish
In an 8-inch non-stick, oven safe skillet, heat 1 teaspoon of olive oil over medium-high heat. Add the garlic and shallots; sauté for 30 seconds or until fragrant. Add the zucchini and yellow squash; sauté for about 1 minute. Add the mushrooms; sauté for 2 minutes or until the vegetables are just tender. Transfer the vegetables to a plate. Wipe out the skillet with a paper towel.
In a large bowl, whisk the eggs until lightly beaten. Add the chopped basil, salt and freshly ground black pepper.
Preheat the oven to 350°F.
Add the remaining tablespoon of olive oil to the skillet and heat over medium high heat. When the skillet is hot, add the eggs to the pan. Return the vegetables to the pan and stir them into the eggs. Transfer the skillet to the oven and cook for 6-7 minutes or until the eggs are set. If the eggs are still runny in the center, place them under the broiler for about 2 minutes or until set. Remove the skillet from the oven. Run a knife along the outer edge of the pan to release the eggs. Shake the pan to release the eggs completely and slide the frittata onto a platter. Garnish with Parmigiano-Reggiano cheese and fresh basil. Slice into wedges and serve warm or at room temperature.