1 lb small summer squash
1 1/8 teaspoons salt
2 tablespoons olive oil
1 T chopped basil
2 large eggs
1 large pinch black pepper
1 tablespoon unsalted butter
• Trim ends of squash, then coarsely grate on large holes of a box grater. Toss squash with 1 teaspoon salt in a large bowl and let stand 30 minutes.
• Transfer squash to a colander, then firmly squeeze handfuls to remove excess liquid.
• Heat olive oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking and sauté squash, stirring until golden, 6 to 7 minutes. Remove skillet from heat and stir in basil, then let mixture cool to warm, about 15 minutes.
• Lightly beat eggs with squash, pepper, and remaining 1/8 teaspoon salt in a large bowl, using a fork.
• Heat butter in a 7- to 8-inch nonstick skillet over moderately high heat until foam subsides and butter has a nutty fragrance. Add egg mixture, distributing squash evenly with a heatproof rubber spatula, and cook, lifting up egg around edges occasionally to let any uncooked egg flow underneath, until egg mixture is set around edge, about 1 minute.
• Reduce heat to moderately low and cook omelet until softly set but top is still moist, about 3 minutes.
• Shake skillet to loosen frittata from pan, then slide onto a large plate.
• Wearing oven mitts, invert skillet over frittata, then holding skillet and plate together invert frittata, browned side up, into skillet. Cook frittata until underside is set, about 1 minute, then slide omelet onto a serving plate.