Sunday Brunch: Shredded Squash and Herb Frittata

Editor's note: Each Saturday morning we bring you a Sunday Brunch recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.

[Photograph: Sydney Oland]

A simple frittata is a great way to use up a bounty of summer produce. Shredded squash cooked in butter makes a great addition to the eggs, brightened up with scallions and any fresh herbs you've got on hand.

I like to use a mixture of a couple herbs in this frittata. Basil and chives or parsley and thyme make good pairs, but any combination that catches your eye will do just fine. Be sure sure that the skillet you're using has an oven proof handle!

About the author: Sydney Oland lives in Somerville, Mass. Find more information at sydneyoland.com (or read eatingnosetotail.com)