3/4 lb grated zucchini
3/4 lb grated eggplant
3 T olive oil
6 eggs or 1.5 cups egg substitute or any combination
1 large clove garlic, put through a garlic press
1 T herbes de Provence
1/3 cup Parmesan or any dry cheese
salt & Pepper
Place grated zucchini & eggplant in a colander, add a pinch of salt and allow to drain at least 30 minutes. Rinse & press water/moisture out.
Heat 1.5 T oil in large non-stick skillet over medium/high heat. Once hot, add veggies and cook, stirring occasionally for about 8 minutes. Transfer veggies to a bowl.
In a separate bowl beat eggs with whisk, add s, p, cheese, herbs garlic & veggies.
If need be, wipe skillet clean. Add remaining oil. Once hot, lower to medium heat, then add veggie & egg mixture. Check after a couple of minutes to be sure eggs are not sticking. Cook about 10 more minutes. Place a large plate over frittata & flip it onto the plate. Then slide it back into the pan, uncooked side down. Cook another 5 minutes and serve.
makes 4 servings with bread and salad