Shredded Zucchini Frittata - cooking recipe

Ingredients

3 Tbsp. oil, divided
4 small zucchini, shredded
1 small onion, chopped
1 clove garlic, crushed
4 eggs, beaten
1/4 c. grated Parmesan
1/4 tsp. salt
pepper to taste

Preparation

In heavy 6 or 7-inch skillet, heat 2 tablespoons oil and saute onion and garlic until tender, stirring.
Increase heat, add zucchini and saute until almost tender, stirring frequently.
In bowl, beat eggs; stir in cheese, salt and pepper.
Add to zucchini mixture, reducing heat.
Cover and cook until eggs are set on bottom.
Loosen sides and bottom, then invert onto warm plate.
Add remaining 1 tablespoon oil to skillet.
Slide frittata back into skillet.
Cover and cook until set.
Cut into wedges.
Serves 4.