Summer Squash Frittata with Herbs

Ingredients

• 2 medium zucchini or other summer squash, coarsely grated
• 2 tablespoons olive oil, divided
• 1 small yellow onion, thinly sliced
• 2 garlic cloves, thinly sliced
• Kosher salt, freshly ground pepper
• 1 tablespoon unsalted butter
• 12 large eggs, beaten to blend
• ⅓ cup crème fraîche or sour cream
• ¼ cup ricotta
• 2 tablespoons finely grated Parmesan
• 1½ cups (packed) mixed fresh tender herbs, such as basil, chives, parsley, and tarragon
• 2 teaspoons finely grated lemon zest
• 1 tablespoon fresh lemon juice
• Crushed red pepper flakes (optional; for serving)

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