Vegetable Frittata

Instructions

1. Slice the mushrooms into thick slices. Sauté in butter in a small saucepan until they largely lose their juices and become soft.

2. While mushrooms are cooking, shred the zucchini using the large holes in a box grater (or slice into long thin ribbons). Salt generously and put in a colander to drain.

3. Dice the peppers and onions, and sauté them in a large oven-proof skillet until soft.

4. Add the mushrooms and ground fresh pepper and stir with the onion mixture.

5. Press the zucchini mixture against the colander with a paper towel to squeeze out most of the water, then add to the mushrooms mixture and sauté for 2–3 minutes.

6. Add the eggs and the parsley.

7. Turn the heat down to medium-low, and shake the pan vigorously.

8. Turn the broiler on high and set the oven rack on the 2nd highest position.

9. After cooking for a minute, run a spatula around the edge of the eggs, lifting and tilting the pan to have the top uncooked egg "run" underneath.

10. Cook until the eggs are just about to set. They should still be a bit runny on top.

11. Put under the broiler for 2–4 minutes until the top is just about to brown.

12. Remove from oven, slide onto a cutting board, and cut into triangles. Serve hot or at room temperature.