Three Cheese Zucchini Frittata with Mozzarella, Feta, and Parmesan

Directions

Cut the large piece of zucchini into fourths lengthwise, and use a sharp spoon to scrape out the pithy center part and seeds, leaving about 1/2 inch of flesh on the skin. Then cut each piece into large strips just over 1/2 inch wide and chop the strips into pieces just over 1/2 inch square. You need about 2 cups of chopped zucchini pieces. If you don’t have a giant zucchini, just chop up enough smaller zucchini to make 2 cups. Heat the oil in a heavy non-stick frittata pan or frying pan that can go under the broiler. Add the zucchini pieces, season with the Italian Herb Blend, Spike Seasoning, salt, and pepper, and cook over high heat, turning often, until the zucchini is nicely browned on all sides, about 9 minutes. Beat the eggs and measure out the three types of cheese while the zucchini cooks. Reduce heat to low , sprinkle the cheeses over the zucchini and let it start to melt for a minute or two. Then add the beaten eggs, and stir gently with a rubber scraper Cover the pan, and cook on low until the frittata is barely firm but still still slightly wet- looking, about 15 minutes. Put the pan about 6 inches away from the broiler and broil the frittata until the top is nicely browned. This only takes about 2-3 minutes with most broilers, so watch it carefully. Serve hot, with reduced fat sour cream if desired. This will keep at least a week in the fridge and can be reheated for a minute or two in the microwave.