Squash and Gruyere Frittata

A great way to start your day or end it!

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

• Cut squash and shallots into 1/2 inch pieces, sprinkle sage over them and place on a tray drizzle with olive oil and roast in 425 F oven for 30 minutes or until soft 
• Whisk eggs, water and salt in a bowl.  Melt butter in skillet; pour squash and shallot mixture in skillet.   Pour eggs over squash.  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.
• Broil frittata until just set, about 1 minute.  Cut into wedges to serve.