Squash and Tomato Oven Frittata

This easy Squash and Tomato Oven Frittata makes for a perfectly filling brunch or lunch entree, full of eggs, veggies and Gruyère cheese.

If you’re looking for a nice, light summer meal… this is it! It uses up some great summer vegetables and herbs, and it’s a pretty low carb choice. I love the cheese added in. It’s a tasty frittata!

• 5 medium (about 1½ pounds total) zucchini or yellow squash, in any combination
• 1 teaspoon salt
• 3 tablespoons olive oil, divided
• 2 medium shallots or green onions, including green tops, chopped
• 1 medium garlic clove, minced
• 2 medium Roma tomatoes, seeded and diced
• 6 large eggs
• 2 tablespoons freshly grated Parmesan cheese
• freshly ground black pepper, to taste
• 1 tablespoon minced fresh oregano
• ½ cup shredded Gruyère cheese
• 3 tablespoons minced fresh basil
• 2 tablespoons minced fresh flat-leaf Italian parsley