Ingredients:

2 tbsp olive oil
3 green onion stalks chopped
1 cup diced cooked potato
1 lb of sliced summer squash
2 tbsp of chopped parsley
½ tsp of chopped thyme
½ tsp of ground pepper
½ tsp of paprika
¾ tsp sea salt
8 large eggs
½ cup milk
¾ cup shredded parmesan cheese
1/8 cup shredded parmesan cheese
¼ cup water

Method:

1. Preheat oven to 450 degrees.
2. Sautee green summer squash about 10 minutes in olive oil over medium-high heat in ovenproof skillet.
3. Add potatoes and green onion and Sautee an additional 5 minutes.
4. Stir in seasoning and herbs until mixed through.
5. Set skillet aside.
6. Mix eggs, milk, water, and ¾ cup cheese in food processor or blender for 1- 2 minutes.
7. Add egg mixture to skillet and cook over medium heat for 2 minutes. (IMPORTANT: Do Not Stir mixture.)
8. Edges should appear firm when pan is gently shaken, but top will still be “wet.”
9. Sprinkle with 1/8 cup of cheese.
10. Insert skillet into oven for 10-12 minutes, until center is set.

Note: If you do not have an ovenproof skillet, you can double wrap the handle in aluminum foil.