Herb frittata with zucchini and yellow squash

1 tablespoon unsalted butter

2 1 / 2 tablespoons olive oil

7 large eggs

1/ 4 cup heavy cream or milk

1/ 4 cup coarsely chopped fresh chives, plus whole chives for garnish

1/ 4 cup coarsely chopped fresh flatleaf parsley

1 / 2 teaspoon coarsely chopped fresh thyme

1/ 4 teaspoon finely chopped fresh marjoram

1 / 2 teaspoon coarse salt

Freshly ground pepper

1 small zucchini, cut crosswise into thin rounds

1 small yellow summer squash, cut crosswise into thin rounds

Heat the butter with 1 1 / 2 tablespoons oil in a 10 inch ovenproof nonstick skillet over medium-low heat until melted.
Preheat the broiler, with the rack about 7 inches from the heat source. Meanwhile, whisk together the eggs, cream, and herbs until well blended. Stir in the salt, and season with pepper.
Add the egg mixture to the skillet; cook until the bottom is set and golden, about 4 minutes. Continue to cook, gently shaking the pan occasionally, until 1 inch of the edges is almost set, about 4 minutes more. Remove from heat. Gently press the 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 the remaining tablespoon oil. Garnish with whole chives.

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