• 2 tablespoons extra virgin olive oil
• 5 medium size green zucchini (slice zucchini lengthwise into quarters and then coarsely dice)
• 1 chopped (white) onion
• 1 clove garlic
• 5 large eggs (ratio: 1 egg per zucchini)
• 3/4 cup grated Parmesan cheese
• 1/2 cup seasoned breadcrumbs
• Salt, Pepper, Italian Seasonings (to taste)

How to prepare:

• Sauté onion in olive oil; when onions become clear, add garlic and continue to sauté for a minute.
• Add zucchini and sauté until zucchini are soft (cover for fast cooking).
• Remove from heat In another bowl, beat the eggs.
• When zucchini mixture is cool, add to eggs.
• Then add the grated Parmesan cheese and breadcrumbs and mix.
• In oiled frying pan, place zucchini mixture and cook over medium heat until the mixture becomes firm.
• When the mixture reaches this stage, your frittata is half finished.
• Place a dinner plate over the pan and carefully invert the frittata, letting it slide back into the pan to cook the other side.
• When the frittata is golden brown and egg mixture congealed, slide onto a plate and serve warm (or cold).