Zucchini Frittata

I think a frittata is only as good as the things you put in it, so the key to this frittata is getting the zucchini really well browned—it should be a deep golden color. (I prefer smaller zucchini to larger ones, which I find can be too bitter.) This recipe yields a decent-sized frittata, so it’s a great thing to make in the morning, then leave out in the kitchen for people to nibble on throughout the day. If you want to make a meal out of it, serve it warm with a salad of butter-head lettu