Squash & Pecorino Frittata

• 2 cups Grated Zucchini (2 Medium)
• 6 whole Eggs
• 2 Tablespoons Heavy Cream
• 13 cups Grated Pecorino Cheese
• 1/2 teaspoons Salt
• 1/2 teaspoons Pepper
• 1- 1/2 teaspoon Chopped Fresh Thyme
• 1/4 cups Chopped Parsley, Plus More For Garnish
• 3 Tablespoons Unsalted Butter
• 1 Tablespoon Extra Virgin Olive Oil
• 18 teaspoons Red Pepper Flakes
• 1/4 cups Thinly Sliced Green Onion
• 1 clove Garlic, Finely Minced

1. Grate zucchini on the large holes of a box grater and drain on paper towels for about 10 minutes.
2. In a large bowl, mix eggs, cream, cheese, salt and pepper.
3. Add grated zucchini, thyme and parsley; set aside.
4. Preheat oven to 400 degrees F.
5. Heat a 10-inch skillet over medium heat.
6. Melt butter, olive oil and crushed red pepper.
7. Add green onions and garlic; saute just until onions begin to soften, about 2 minutes.
8. Add egg mixture and reduce heat to low; cook until the eggs are just firm around the edges, 3-4 minutes.
9. With a rubber spatula, lift the edges and tilt skillet to let the uncooked portion flow underneath.
10. Continue cooking until the eggs are almost set, 4-5 minutes.
11. Place pan in the oven and finish baking the frittata until set, 7-10 minutes.
12. Remove from the oven and slide frittata onto a cutting board.
13. Let cool and serve.
14. For appetizers, cut into 1-inch pieces, garnish with parsley and serve at room temperature.
15. Smith Bites note: If I serve this immediately, I add just a smidge of sour cream to the topdivine!

zucchini, eggs, heavy cream, pecorino cheese, salt, pepper, thyme, parsley, butter, olive oil, red pepper, green onion, clove garlic

Taken from tastykitchen.com/recipes/appetizers-and-snacks/squash-pecorino-frittata/ (may not work)