4 large eggs, lightly beaten
1 medium zucchini
1 cup shredded Gruyere or Parmesan cheese
Wash the zucchini and cut it into thin slices. Peel the shallot and slice it.
Season with salt, pepper and veggie seasoning.
Use a grill pan to cook the zucchini and shallot. Cook on medium heat until tender, turning to create nice grill marks on them. Set aside.
In a medium size bowl mix together eggs, cheese, salt and black pepper.
Spray with oil a 10-inch oven-proof frying pan.
Arrange the grilled vegetables in the pan.
When the pan is hot pour in egg mixture, lower the temperature and cook until almost set, but still runny on top, about 2 minutes.
Broil until cheese is melted and browned, about 3 to 4 minutes.
Remove from oven with oven mitts and turn frittata onto a serving plate.
Cut into wedges.
Tags: Zucchini Frittata, zucchini shallot frittata, veggie frittata recipe, vegetable frittata recipe, egg recipes, egg recipe, eggs and vegetable recipe