zucchini frittata with lemon-herb yogurt

Ingredients

• 3
  
  baby zucchini, sliced into 1/2 inch disks
  
• 1/4
  
  large onion, sliced lengthwise
  
• 1
  
  tablespoon olive oil
  
• 4
  
  large eggs
  
• 1
  
  handful parsley, chopped
  
• 3
  
  ounces feta or chevre, crumbled
  
• 1/2
  
  cup greek style yogurt
  
• 
  
  zest of 1 lemon
  
• 2
  
  tablespoons chives, chopped
  

Directions

1. Saute the zucchini and the onion in olive oil in a medium size skillet over medium heat until they just start to color.
2. While the zucchini and onion are cooking, beat the eggs in a large bowl with salt and pepper to taste so the white and the yolk are mixed but not quite uniform.
3. When the vegetables are ready, pour the eggs into the pan, lifting the sides as they set to allow the uncooked eggs to run underneath.
4. At this point turn on your broiler.
5. Sprinkle the parsley and feta on top of the frittata.
6. When the bottom just starts to brown, move the frittata underneath the broiler and keep a close eye on it.
7. When the top of the frittata looks golden brown, remove from the oven.
8. Mix the yogurt with lemon zest, chives and remaining parsley.
9. Serve the frittata at room temperature with some of the yogurt spooned on top or on the side.