Zucchini and Mushroom Frittata
3 tablespoons olive oil
2 shallots or 1/2 small onion, chopped
2 medium zucchini, cut lengthwise, then on the diagonal
1 portabello mushroom, sliced
1 tablespoon water
1/4 cup grated Romano cheese
Salt to taste
Preheat the oven to 350 degrees.
In a large, heavy skillet, heat 1 tablespoon of oil and gently cook the shallots. Add the zucchini and sliced mushroom and cook until soft.
Meanwhile, beat the eggs with a tablespoon of water. Add the cheese and the vegetables to the egg mixture. Mix well.
Add 2 more tablespoons of oil to the skillet. When the oil is hot, add the egg mixture.
Cook on low heat until halfway done, then finish in the oven. The frittata will puff up nicely. Salt to taste.