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1
In a bowl, whisk together the eggs and 1/2 teaspoons of the salt.
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2
Set aside.
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3
In the deep half of a frittata pan over medium heat, melt 1 Tbs.
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4
of the butter.
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5
When it foams, add the zucchini and sprinkle with the remaining 1/2 teaspoons salt.
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6
SautAA for 30 seconds.
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7
Add the oregano and the 2 teaspoons parsley and cook for 30 seconds.
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8
Add the eggs and, using a rubber spatula, quickly and lightly stir the eggs in a small circular motion to combine them with the zucchini.
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9
Using the spatula, gently lift the cooked edges to allow the uncooked eggs to flow underneath.
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10
Sprinkle the cheese on the frittata; do not stir.
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11
Reduce the heat to low and cook, without stirring, 4 to 5 minutes more.
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12
Meanwhile, in the shallow half of the frittata pan over medium heat, melt the remaining 1/2 Tbs.
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13
butter.
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14
Place the shallow pan upside down on top of the deep pan and flip the frittata into the shallow pan.
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15
Reduce the heat to low and cook, covered, for 3 minutes.
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16
Remove the top pan and continue cooking until the eggs are set, about 5 minutes more.
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17
Using the spatula, loosen the edges of the frittata and gently slide it onto a plate.
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18
Garnish the frittata with parsley.
