Zucchini frittata

It's finally zucchini season. Zucchini frittata is great for any meal, warm or cold.

Start by grating the zucchini into a bowl. In the photos below, I used two large zucchini. You can use more or less, depending upon the size of the frittata that you want.

After the zucchini is grated, sprinkle salt on it (I used about 1 tsp for the two large zucchini), stir in the salt, and let the zucchini sit for at least a half hour to remove some of the zucchini's water.

After the grated zucchini has sat for a half hour or more, drain it. After draining, I usually put the strainer into a large bowl to allow more water to drain off.

Put 2 tsp olive oil into a large non-stick or cast iron pan, then add the zucchini.

Sauté the zucchini.

It will change color and reduce quite a bit. It'll take 10-15 minutes to get to this point.

Add 4-8 eggs (again, depending upon the size of the frittata you want), scrambled and seasoned with salt and pepper. Go easy on the salt at this point, as there's already salt in the zucchini.

I start by stirring the eggs and zucchini, then let it finish cooking undisturbed to set into a frittata. If you're using a cast iron pan, you could finish it in the oven.

Then you need to flip it. Loosen the sides and under the frittata as much as possible. Put a large plate on the pan.

Flip.

Set down the plate.

Remove the pan.

Oops. I didn't loosen the sides and bottom of the frittata well enough. But it's okay, it can be pieced back together.

Get the rest of the frittata from the pan...

...and put it into place.

See, it's like nothing ever happened. (Or it will be, once the edge of that plate is cleaned off.)

Usually, it comes out in one piece, except when the husband is taking photos.

Serve hot, warm, or cold. Sometimes I'll serve the frittata with a bit of olive oil drizzled over it.

Leftovers are great for breakfast or lunch.