Zucchini Frittata With Marjoram

• 1 1/4 lb. zucchini, coarsely grated
• salt and freshly milled pepper
• 3 Tbsp. olive oil
• 6 eggs
• 1 large clove garlic, crushed or minced
• 1 Tbsp. chopped marjoram
• 1/3 cup freshly grated parmesan or dry Jack

1. Toss the zucchini with 1 teaspoon salt and set it aside in a colander for 20 to 30 minutes.
2. Rinse briefly, then squeeze dry. Warm half the oil in a wide skillet over medium-high heat.
3. Add the zucchini and cook, stirring frequently, until it is dry and flecked with gold in a few places, about 6 minutes.
4. Transfer the zucchini to a bowl and wipe out the pan.
5. Preheat the broiler.
6. Beat the eggs with a few pinches of salt and some pepper, then stir in the garlic, zucchini, marjoram and cheese.
7. Add the remaining oil to the pan and, when it is hot, add the eggs.
8. Lower the heat, cook for a minute or so, then give the pan a few jerks to make sure the eggs are loose on the bottom.
9. If they are sticking, loosen them carefully with a thin rubber spatula.
10. Cook over medium-low heat until the eggs start to set.
11. Add a little more freshly grated Parmesan on top.
12. Put the frittata 4 to 6 inches under the broiler to finish cooking the top.

zucchini, salt, olive oil, eggs, clove garlic, marjoram, freshly grated parmesan

Taken from www.cookbooks.com/Recipe-Details.aspx?id=82819 (may not work)