Categories: Vegetables, Italian 
      Yield: 4 servings 
  
      2 tb Olive oil 
      2 sm Zucchini; diced 
           Salt 
           Crushed red pepper flakes 
      6 lg Eggs; lightly beaten 
      2    Green onions; thin slice 
    1/3 c  Minced fresh herbs 
      1 c  Mozzarella cheese; grated 
      1 ts Balsamic vinegar 
           Parmesan cheese; grated 
  
  A mixture of several kinds of fresh herbs is preferable, such as thyme, 
  basil, oregano and/or tarragon. 
  1. Heat the broiler. Place a 10-inch skillet over high heat. when it is 
  hot, add oil. Heat briefly then add zucchini, salt and pepper. Cook, 
  stirring occasionally, until zucchini begins to soften, about 3 minutes. 
  2. Reduce the heat to medium-low; add the eggs, green onions and herbs. 
  Cook gently, using a fork to lift the cooked portions from the sides of 
  the pan so the uncooked centre flows underneath. Cook until the frittata 
  is almost set, 4 to 5 minutes. Scatter the mozzarella over. 
  3. Transfer pan to the heated broiler. Broil just until the top is lightly 
  browned and set, 30 to 45 seconds. Brush with the vinegar and sprinkle 
  Parmesan over. Serve hot or at room temperature.