Prosciutto and Summer Squash Frittata
Rinse the summer squash and slice thinly. Peel and mince the garlic. Heat the olive oil in a large pan and sauté the squash and garlic for about 2-3 minutes. Season with salt and pepper.
Whisk the eggs together with the heavy cream and chopped thyme. Pour over the squash and garlic, reduce heat to low, cover and cook for about 5 minutes. Carefully flip the frittata, cover and continue cooking for 3-5 minutes.
To serve, slice into 8 pieces and top each with a slice of prosciutto.