Zucchini Frittata (Low Carb) - cooking recipe

Ingredients

3 medium zucchini, cut into a julienne
4 tablespoons butter, divided
4 tablespoons olive oil, divided
6 eggs
1 pinch dried oregano
1 pinch dried rosemary
1/3 cup sour cream
1 teaspoon lemon rind, finely grated
salt and pepper
1 cup monterey jack cheese, grated (raw is best)

Preparation

After the zucchini has been cut into a julienne (you can use your food processor if you have one), salt it and drain it in a colander for 30 minutes.
Rise and pat dry the zucchini.
Melt butter and olive oil in an oven-proof frying pan and saute the zucchini for about a minute. Remove it from the pan with a slotted spoon.
Beat the eggs with the sour cream, seasonings and lemon rind.
Melt the rest of the butter and olive oil in the pan and pour in teh egg mixture.
Cook eggs over medium heat for about 5 minutes, or until the underside is lightly browned.
Sprinkle the grated cheese on top and place the whole pan under the broiler for a few minutes, or until it has puffed and is lightly browned.
Cut the frittata into wedges and serve. Yum!