6 eggs
2-3 zucchini cut up into small cubes
1/2 large white onion chopped
1 cup of cherry tomatoes halved
1/2 cup of grated parmesan cheese
1 tsp salt
pinch of pepper
2 tbsp olive oil
1/4 cup of chopped parsley
1 cup of soft spreadable cheese mixed with chopped chives for the filling
1. Beat the eggs and seasonings. Mix in the parmesan cheese. Set aside.
2. Saute’ the onion and zucchini until crisp tender in the oil.
3. Add the tomatoes and cook for a couple of minutes more.
4. Pour the egg mixture over the vegetables.
5. Cook until the frittata is almost set. Turn over and brown the other side.
6. Spread the frittata with the soft cheese mixture and cut into wedges.