1 tsp. salt
1 1/2 tablespoons unsalted butter
2-3 small zucchini, sliced 1/8" thick
2 tablespoons fresh oregano leaves
2 teaspoons chopped fresh flat-leaf parsley
4 oz. goat cheese, crumbled
In a bowl, whisk together eggs and 1/2 teaspoon salt.
In a deep frying pan over medium heat, melt 1 1/2 tablespoons butter. When it foams, add zucchini; sprinkle with 1/2 teaspoon salt. Sauté 30 seconds. Add oregano and 2 teaspoons parsley; cook 30 seconds. Add eggs; lightly and quickly stir eggs to blend. Lift cooked edges to allow uncooked eggs to flow underneath. Sprinkle cheese on frittata; do not stir. Reduce heat to low; cook 4 to 5 minutes more.
Cover and cook another 8 to 10 minutes until set in the center. Loosen edges with spatula and invert onto serving plate. Serve with a salad to complete the meal.