Zucchini Frittatas II

Heat 1/2 Tbsp. oil in a 10-inch, heavy-bottomed, oven-proof skillet. Add onion and saute until tender and translucent. Stir in garlic and zucchini and continue sauteing until squash is just tender.

Season with salt and pepper and remove from heat. In a mixing bowl, whisk together eggs, basil and parsley.

Stir in sauteed vegetables.

Add remaining 1/2 tablespoon oil to same skillet over medium heat, tilting pan to coat bottom and sides.

Add egg-vegetable mixture, spreading evenly.

Reduce heat to low and cover pan.

Cook 10 to 15 minutes, until set. Preheat broiler.

Sprinkle grated cheese on top of frittata if desired and broil briefly until lightly browned.

Cut into 3 wedges.

Serve immediately from the pan or transfer to a large round plate or platter.