Three Cheese Zucchini Frittata with Mozzarella, Feta, and Parmesan

Ingredients

• Half of a giant zucchini, about 3 inches across
• 1 T olive oil
• 1 tsp. Italian Herb Blend
• 1 tsp. Spike Seasoning
• 8 eggs, well beaten
• 1/2 cup grated Mozzarella
• 1/2 cup crumbled Feta cheese
• 2 T freshly grated Parmesan cheese
• Salt and fresh ground pepper to taste
• Reduced-fat sour cream for serving, optional but good

Directions

1. Slice the large zucchini section lengthwise into fourths. With a sharp spoon, scoop away the soft seedy middle, keeping about 1/2 inch of zucchini attached to the peel. Cut those lengths into broad strips a little wider than 1/2 inch, then chop the strips into pieces a little larger than 1/2 inch square. You want about 2 cups chopped zucchini; if using smaller zucchini instead, cut enough to equal 2 cups.
2. Warm the oil in a sturdy non-stick frittata pan or skillet that is safe for the broiler. If eggs tend to cling to your pan, a coating of non-stick spray before the oil is a smart bit of insurance.
3. Add the zucchini to the pan. Sprinkle it with the Italian Herb Blend, Spike Seasoning, salt, and pepper, then cook over high heat, stirring and turning frequently, until the pieces are well browned all over, about 9 minutes.
4. While the zucchini is on the stove, beat the eggs well and portion out all three cheeses.
5. Turn the heat down to low, or take the pan off the burner for a couple of minutes if it is heavy cast iron and holds heat. Scatter the cheeses over the zucchini and give them a minute or two to begin softening. Turn on the broiler now so it can heat while the frittata continues cooking.
6. Pour in the beaten eggs and use a rubber scraper to stir gently, loosening any egg that sets quickly along the edge of the pan.
7. Cover the pan and cook over low heat until the frittata is just set but the surface still looks a bit moist, about 15 minutes.
8. Move the pan under the broiler, positioning it about 6 inches from the heat, and broil until the top is browned. Most broilers will do this in about 2-3 minutes, so stay close and keep an eye on it.
9. Serve hot, adding reduced-fat sour cream if you like. Leftovers will keep at least a week in the fridge and can be warmed in the microwave for a minute or two.