Spinach Zucchini Frittata

• 1- 1/2 pound Zucchini
• 1 Tablespoon Olive Oil
• 1 clove Garlic, Minced
• 1 bulb Shallot, Minced
• 1/2 pounds Fresh Spinach
• 1 Tablespoon Fresh Basil, Minced
• 2 teaspoons Fresh Thyme, Minced
• 2 teaspoons Fresh Rosemary, Minced
• 4 whole Eggs
• 3 Tablespoons Parmesan Cheese, Grated
• 1/4 cups Monterey Jack Cheese, Grated
• 2 whole Pitas, Cut In Half

1. Grate zucchini into a colander and set aside to drain.
2. In a large skillet, saute the garlic and shallots in olive oil until soft.
3. Add spinach, zucchini and herbs and cook until softened and the liquid is absorbed.
4. In a bowl beat the eggs and add the parmesan cheese.
5. Pour over the zucchini mixture and let it cook until nearly set.
6. Flip the whole thing over to cook the other side (I cut it into four pieces and turn them individually -makes it easier).
7. Sprinkle the jack cheese on top after turning and allow the cheese to melt.
8. Serve as is, topped with tomato slices or stuffed into 4 pita halves.

zucchini, olive oil, clove garlic, shallot, fresh spinach, fresh basil, fresh thyme, fresh rosemary, eggs, parmesan cheese, cheese

Taken from tastykitchen.com/recipes/main-courses/spinach-zucchini-frittata/ (may not work)