Summer Squash and Basil Frittata with Goat Cheese

Thanks to the Hanrahans for giving me such lovely summer squash! I used it this morning in this simple frittata.

Ingredients:
6 eggs (ideal for an 8" pan)
1 medium onion
1 large summer squash (mine was very large, but two smaller ones will work just as well)
3/4 cup coarsely chopped basil
1 roma tomato
goat cheese
salt and pepper to taste

Preheat the oven to 375 degrees. Sautee the onions and summer squash with a tablespoon of olive oil. Season with salt and pepper. When the summer squash are cooking, beat six eggs with about 1/3 cup of milk. When the squash is mostly cooked, stir in the basil, and add the egg mixture, distributed evenly. Let the egg cook for a few minutes, then add the tomatoes and the goat cheese. Continue to let the egg set, maybe for another 5 minutes on the stove, then transfer to the oven. Bake for about 20 minutes, or until the frittata looks fluffed and gorgeous!