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1
Heat 1/2 tablespoon of the oil over medium heat in a 10-inch heavy nonstick skillet or cast iron pan.
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2
Stir in the zucchini.
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3
Cook until the zucchini starts to wilt, 1 to 3 minutes.
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4
Add the garlic, stirring, cook for another 40 seconds to 1 minutes or until the zucchini has just wilted it should still be brightly green.
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5
Season to taste with salt and pepper, and remove from the heat.
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6
Add the eggs and goat cheese in a large bowl, beat until well mixed.
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7
Add salt and pepper to taste, and stir in the zucchini and the dill.
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8
Clean and dry the pan, and bring back to the burner, set on medium-high.
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9
Heat the remaining tablespoon of olive oil in the skillet until the pan is hot.
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10
Pour in the egg mixture.
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11
Tilt the pan to spread the eggs and filling evenly over the surface.
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12
Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking.
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13
Turn the heat to low, cover and cook 10 minutes, after every a few minutes gently shaking the pan.
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14
Once a while, take off the lid, tilt the pan and loosen the bottom of the frittata with a wooden spatula to prevent the bottom from burning.
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15
The bottom should have a golden color.
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16
The eggs should be just about set, cook a few minutes longer if theyre not.
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17
Meanwhile, heat the broiler.
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18
Uncover the pan and place under the broiler, for about 2 minutes, watching very carefully, do not let the top burn.
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19
Remove from the heat, and gently shake the pan to ensure the frittata doesn't stick at the bottom.
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20
Let it cool for about 10 minutes.
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21
Loosen the edges with a wooden or plastic spatula.
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22
Carefully slide or invert on a large serving dish.
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23
Cut into wedges or any your favorite shapes.
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24
Serve warm with some ketchup if desired.
