Food & Cooking Recipes Breakfast & Brunch Recipes Herb Frittata with Zucchini and Yellow Squash Be the first to rate & review! By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on July 21, 2020 Print Rate It Share Share Tweet Pin Email Servings: 6 Rounds of green zucchini and yellow squash top off this classic frittata with a mosaic of color. Ingredients 1 tablespoon unsalted butter 2 ½ tablespoons olive oil 7 large eggs ¼ cup heavy cream, or milk ¼ cup coarsely chopped fresh chives, plus whole chives for garnish ¼ cup coarsely chopped fresh flat-leaf parsley ½ teaspoon coarsely chopped fresh thyme ¼ teaspoon finely chopped fresh marjoram ½ teaspoon coarse salt Freshly ground pepper 1 small zucchini, cut crosswise into thin rounds 1 small yellow summer squash, cut crosswise into thin rounds Directions Heat butter with 1 1/2 tablespoons oil in a 10-inch ovenproof nonstick skillet over medium-low heat until melted. Preheat broiler, with the rack about 7 inches from heat source. Meanwhile, whisk together eggs, cream, and herbs until well blended. Stir in the salt, and season with pepper. Add egg mixture to skillet; cook until bottom is set and golden, about 4 minutes. Continue to cook, gently shaking pan occasionally, until 1 inch of the edges is almost set, about 4 minutes more. Remove from heat. Gently press zucchini and squash on top, overlapping slightly in concentric circles. 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 remaining tablespoon oil. Garnish with whole chives. Rate it Print