Zucchini Cheddar Frittata

Instructions:

1. Step 1:

   Thinly slice scallions. Cut zucchini in half lengthwise and thinly slice.

2. Step 2:

   Position a rack in the upper third of the oven and preheat to 450°F (232°C). In a medium bowl, whisk together the eggs, shredded cheddar, roughly half of the parsley, and a generous pinch of salt and pepper. Set aside.

3. Step 3:

   In a 9- or 10-inch ovenproof skillet, heat olive oil over medium-high. Once hot, add the zucchini and scallions and cook 5 to 6 minutes, stirring frequently, until tender.
   

   FOOD SWAP

   FOOD SWAP:

   Consider adding some minced garlic here.

4. Step 4:

   Carefully pour the egg mixture over the zucchini and scallions. Reduce heat to medium and tilt skillet gently to move egg into an even layer.

5. Step 5:

   Continue cooking about 5 minutes, gently lifting the edges and tilting to let uncooked egg flow underneath. Reduce heat if needed to prevent overbrowning.

6. Step 6:

   Transfer skillet to the oven and bake for 5 minutes, just until firm in the center. Meanwhile, toast the bread.

7. Step 7:

   Top the frittata with remaining parsley and cut into wedges. Serve with toast on the side.