Squash and Gruyere Frittata

2 tbsp butter, divided
1 Acorn Squash and 3 shallots, roasted
1 packed tbsp thinly sliced fresh sage or basil
10 large eggs
1/4 cup water
1/2 tsp salt
3/4 cup coarsely shredded Gruyere cheese

1. Melt 1 tbsp butter in 12 inch ovenproof skillet over medium high heat.  Add squash/shallots and saute 3min; stir in sage.
2. Whisk eggs, water and salt in a bowl.  Melt remaining tbsp butter in skillet; pour eggs over squash/shallots.  Reduce heat to medium low, cover, and cook until set on bottom and edges but the top is still loose, about 3 minutes.  Sprinkle Gruyere evenly over the top.
3. Broil frittata in oven until just set, about 1 minute.  Cut into wedges to serve.