Greek Frittata with Zucchini, Tomato, Feta, and Herbs

Ingredients

• 1 can diced tomatoes, very well drained
• 1 medium zucchini, diced in 1/2 inch pieces
• 1 T olive oil
• 2 cloves garlic, finely minced
• 1/2 tsp. dried basil
• 1/4 tsp. dried oregano
• 1 tsp. Spike seasoning
• Coarse ground black pepper to taste
• 6 eggs
• 1/2 cup grated Mozzarella cheese, or more
• 1/2 cup crumbled Feta cheese, or more
• 2 T chopped fresh Greek Oregano, optional
• 2 T chopped fresh basil, optional
• Sour cream for serving, optional

Directions

1. Empty the tomatoes into a colander set in the sink, and leave them to drain thoroughly. Trim the zucchini, slice it lengthwise into strips, and cut those strips into 1/2 inch pieces.
2. Choose a heavy 10 or 12 inch skillet that is safe for the broiler, and coat it with nonstick spray if the pan needs it. Preheat the broiler.
3. Warm the olive oil in the skillet, then add the zucchini, garlic, dried herbs, and Spike seasoning. Cook, stirring now and then, for 3 minutes. Stir in the tomatoes and continue cooking for 3-5 minutes, until almost all the tomato liquid has cooked away.
4. As the vegetables cook, crack the eggs into a bowl and whisk them well. Pour the beaten eggs into the skillet with the zucchini mixture and cook for 2-3 minutes, just until the eggs are beginning to set around the edges.
5. Add half of the Mozzarella and Feta, along with most of the chopped fresh herbs if you are using them, and stir carefully. Cook for about 3 minutes more.
6. Scatter the remaining Mozzarella and Feta over the top, then cover the skillet and cook for a few minutes. Before broiling, the cheese should be mostly melted and the eggs should look fairly set.
7. Once the frittata is almost finished, slide the skillet under the broiler and cook until the surface is lightly browned. This should only take a few minutes, so stay close and turn the pan if one side is browning faster than the other.
8. Sprinkle with the remaining chopped fresh herbs, if using, and let the frittata rest for a couple of minutes. Cut it into pie shaped wedges to serve. A dollop of sour cream is good here, if you like.