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Sauté 2 peeled and diced orangetti until tender - about
20 minutes. Add 8 tomatillos without husks and chopped green onion.
In a bowl, beat 6 eggs, ½ cup grated provolone cheese and
½ cup grated white cheddar. Add squash.
Melt 1 tablespoon butter in a wide skillet. When it foams, quickly
pour in the egg mixture and lower the heat as much as possible.
Cover the pan and cook very slowly until eggs are set. Slide the
frittata onto a plate, invert back into the pan. Finish cooking
and slide frittata back onto a plate. Serve by cutting into wedges.
Great with a fresh pico de gallo. | 
