Simple veggie frittata

The first week of second year flew by, leaving me one week behind despite my good-faith efforts to keep up. No, I don't remember anything about the autonomic nervous system, but thanks for picking up where we left off last January. Last night, I showed up to a potluck empty-handed (save for a six-pack), unable to scrounge together even something simple. How embarrassing!

In an effort to stay sane, a few friends and I had an impromptu dinner a couple of nights ago. Once again spoils from the CSA ensured that we were well fed. Plus, I've now used up my zucchini for the week, which feels like an accomplishment! Onto more challenging items, like adrenergic antagonists.

Zucchini frittata with pesto (looks moderately fancy, tastes delicious, feeds many):

• 1 medium or large zucchini (or any vegetable you like)
• 1/2 red onion
• 2-3 tablespoons pesto, to taste, or a handful of chopped herbs
• 6-10 eggs (~2 eggs per person)
• 1-2 tablespoons butter and/or olive oil
• grated parmesan or other cheese, optional
• salt & pepper

Preheat the oven to 400 degrees. In a cast-iron or other oven-proof skillet on high heat, melt the butter into the olive oil. Slice or chop the onion and add to hot oil, stirring now and then. Cook until the onions are soft and translucent. Slice the zucchini into very thin rounds. Add the zucchini to the pan and saute until soft (again, softer than if you were eating the zucchini plain). Add the pesto, salt, and pepper to taste.

Beat the eggs together in a bowl. Pour over the zucchini, still on the stove at high heat. Cook without stirring for 3-5 minutes. Grate parmesan over the top and place the entire skillet in the oven. Bake for 10-15 minutes, until the eggs are set throughout the pan (slice a knife in to check that the eggs are not liquid).

Serve with a salad and/or fresh bread.