Zucchini Frittata

Last night I made this quick frittata for the two of us as we were in day-off mode and not interested in doing anything more complicated than sitting either in the sun or on the couch and reading. It's adapted from the Greens cookbook and it's supposed to have a green sauce but the last time I went shopping I forgot those ingredients. Instead I made some fresh salsa to go along with it. For the salsa, in my mini prep I combined 2 tomatoes, 1/2 small red onion, cilantro, a bit of garlic salt, and some S&P. Here's the recipe for the frittata:

Zucchini Frittata

INGREDIENTS
6 eggs
2 oz provolone
2 Tbsp Parmesan
4 med size zucchini, sliced and halved
4 scallions, white with a little green, finely chopped
Olive Oil
Butter
S&P

Saute the zucchini and scallions in a couple tablespoons olive oil until the zucchini browns.
Beat the eggs and stir in cheese and zucchini mixture.
Heat butter in a skillet on high and pour in mixture when the butter foams. Immediately reduce the heat to med-low and cover. When the frittata is set but runny on the top in the middle, slide onto a plate and flip back into the skillet to finish cooking. Serve with salsa.

It's extremely easy and Bryan-approved. (He really liked how few dishes were involved).