Zucchini Frittata

Description
Eggs aren't just for breakfast. This Italian vegetable omelet makes a delicious light lunch or dinner. If you are not partial to the flavor of goat cheese, substitute shredded Monteray jack or feta cheese.

Ingredients
2 tablespoons olive oil 2 medium zucchini, cut into 1/4" thick rounds 1/2 cup sliced green onions 1 teaspoon salt 1/4 teaspoon crushed red pepper 8 large eggs, lightly beaten with 2 tablespoons water 4 ounces goat cheese, crumbled 1/4 cup packed basil leaves, thinly sliced

Directions
1. Heat oven to 350°F. Heat 1 tablespoon of oil in a 12-inch nonstick ovenproof skillet over medium-high heat. Cook zucchini 10 minutes, turning slices as they brown. Add green onion; sprinkle with 1/2 teaspoon salt and crushed red pepper. Cook 2 to 4 minutes, until zucchini is golden and tender; transfer to a bowl, Wipe down skillet. 2. Heat broiler with rack in upper level (but not the closest to heat source). Whisk eggs, water, goat cheese, basil and remaining 1/2 teaspoon salt in a bowl. Heat remaining 1 tablespoon oil in skillet over medium-high heat; add egg mixture and cook 1 1/2 minutes to set bottom. Spoon zucchini mixture evenly over top; reduce heat to medium-low, cover and cook 5 to 6 minutes until edge is set and puffed. Uncover, transfer to broiler and broil 1 to 1 1/2 minutes, just until top is set and lightly golden.