Directions

1. Trim the zucchini and cut into quarters lengthwise. Scrape out the seeds with a spoon and cut into ½-inch cubes.
2. Heat 2 tbsp of the olive oil in a frying pan. Crush the garlic with a garlic press (or mince with a knife) and add to the pan along with the diced zucchini.
3. Stir-fry over high heat for 2 min. Add salt (in moderation) and pepper.
4. Beat the eggs together with 2 tbsp of water. Mix cheese and basil into the eggs.
5. Add the egg mixture to the zucchini.
6. Reduce heat to medium and cook the frittata for 6 min., or until the bottom is golden brown. Cover the pan with a large plate and turn the pan upside down to flip the frittata onto the plate. Be careful, this can get messy!
7. Put the remaining olive oil in the pan and slide in the frittata, cooked side up. Cook for another 5 min., or until done.

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