Ingredients
8 eggs
2 1/2 T. warm water
4 oz. fontina cheese, cut into small pieces
2 T. olive oil
3 medium zucchini, cut into 1/2" dice
salt and pepper to taste
2 1/2 T. fresh oregano, chopped
Preparation
In a small bowl, lightly beat eggs with warm water. Stir in cheese. Set aside.
In a 10" oven proof skillet over medium-high heat, heat olive oil. Add zucchini and season with salt and pepper. Saute until lightly browned, about 5 minutes. Stir in the oregano.
Reduce heat to medium. Add egg and cheese mixture. Preheat broiler.
Once the eggs begin to cook, lift edges with spatula so uncooked eggs flow underneath. Repeat until most of egg mixture is cooked.
Place pan 6" below heat source of the broiler. Broil until the top of the frittata is puffed and golden, about 3 minutes.
Cut into wedges and serve.
