HEAT oven to 450°F. BEAT eggs and flour in medium bowl until smooth. ADD yellow squash, zucchini and 1/4 cup of the olives; MIX well. SPREAD in greased 8-inch square baking pan.
BAKE in center of 450°F oven just until custard is set, about 10 minutes.
MIX Parmesan cheese, basil and garlic salt; SPRINKLE over custard. TOP evenly with tomato, remaining olives, onion and Jack cheese. BAKE until cheese is melted, about 4 minutes.
Recipe can be made with reduced-fat cheese, if desired.
This recipe is an excellent source of choline, folate and protein, and a good source of vitamin A.