Zucchini Frittata

This won approval from my "not a fan of zucchini" husband, and one of my boys really liked it (and I didn't even make any for them... he just kept sampling off my plate). It's a quick affair in the morning if you go ahead and prep the ingredients (except the eggs) the night before and stick them in the fridge. It's a great option if you're already slicing zucchini for dinner; just go ahead and slice some extra. I halved the recipe, using 3 eggs, and it worked nicely.

~From Joy of Cooking, 1997 edition

• 3 medium zucchini, thinly sliced
• 1 c. onions, thinly sliced
• olive oil
• 1/2 t. salt
• 1/4 t. pepper
• 1 T. fresh basil, thinly sliced
• 1 T. fresh parsley, chopped
• 1/2 c. shredded Parmesan cheese
• 5 eggs, beaten

1. Saute the onions for a couple of minutes in about a tablespoon of olive oil (I think you could use far less here--probably even no-stick spray if you want; you will be draining off the excess though, so go ahead and go for the full monty if you want!). Add the zucchini and saute until golden brown (about 10 minutes). Drain excess oil and let cool (I just set up a strainer over my sink, dumped the mess in, and did some other stuff while it drained/cooled).
2. Combine all remaining ingredients (if making ahead, leave out the eggs and refrigerate the whole mess). Preheat broiler. Heat a tablespoon of olive oil (or less, depending on your skillet) in a broiler-safe skillet over medium high heat. When hot, pour in egg mixture and reduce heat to low. Cook until bottom is set and middle is starting to firm up. Switch pan to broiler and finish cooking until top is set (keep an eye on it--this will only take a few minutes under the broiler).
3. Slide out onto a plate and enjoy! (This is good hot, warm, or even at room temp)

~Serves 4