1

Trim squash and slice very thinly, about ¼-inch thick. Transfer to a colander, sprinkle with the salt, and set aside to drain for 15 to 20 minutes; rinse and pat dry.

2

In a large skillet, heat 1 T. of the oil over medium heat. Add squash and sauté until crisp-tender, 4 to 5 minutes. Transfer to a plate lined with paper towels to drain. Add 1 tsp. of the oil to the skillet and sauté the shallots and garlic for 1 minute. Add the tomatoes and cook until heated through; transfer to a plate and set aside.

3

In a large bowl, whisk the eggs with the Parmesan and pepper. Heat the remaining 5 tsp. oil in the skillet over medium heat, spread the squash over the pan bottom, and sprinkle with the oregano. Pour in the egg mixture and cook until set, about 5 minutes. Meanwhile, preheat the broiler. Top the frittata with the tomato mixture, Jarlsberg, basil and parsley. Slip under the broiler just to melt the cheese, about 1 minute.

4

Cut into wedges and serve warm or at room temperature.