Zucchini Frittata

I think I meant to post last week about my discovery of frittata.  It has basically replaced my previous obsession with baby quiche, and I will probably make another one before the week is out (probably featuring tomatoes, basil, onion, garlic, and cheddar, but we'll see).  I think next I will "discover" basic omelets.  Seriously.  But I like frittatas because I use less pans (just the cast-iron skillet), and the oven is used much less (which is nice in summer).

The only problem is that I still don't like eggs!  I should've just done egg-white, since egg-whites have a more tolerable flavor.  But I'm also going to experiment soon with tofu frittatas.  Should be fun.

It was recommended I drain the zucchini and squeeze out as much moisture as possible, but the zucchini was still pretty moist, and produced a lot of juice, which I tried to cook out.  Here's how it went -

2 T olives oil
1 lb zucchini, shredded and dried
1 large garlic clove
2 T fresh dill
3 T parmesan cheese
5 eggs

Use an oven-proof skillet.  Preferably cast iron.  Heat oil over medium heat, add zucchini and garlic, cook until zucchini has cooked and most moisture has evaporated.  Add dill, salt, pepper.
Meanwhile, beat eggs with cheese.
Lower to medium-low (do this a bit early if you're using cast iron like me), and gently add the eggs and incorporate into the zucchini.  (If you don't lower the heat early, the eggs may cook too quickly.)  Once incorporated leave undisturbed until mostly set, then place under the broiler in your oven to finish setting the eggs and brown.

pic coming eventually