Squash & Pecorino Frittata

Grate zucchini on the large holes of a box grater and drain on paper towels for about 10 minutes.

In a large bowl, mix eggs, cream, cheese, salt and pepper. Add grated zucchini, thyme and parsley; set aside.

Preheat oven to 400ºF.

Heat a 10-inch skillet over medium heat. Melt butter, olive oil and crushed red pepper. Add green onions and garlic; sauté just until onions begin to soften, about 2 minutes.

Add egg mixture and reduce heat to low; cook until the eggs are just firm around the edges, 3-4 minutes. With a rubber spatula, lift the edges and tilt skillet to let the uncooked portion flow underneath. Continue cooking until the eggs are almost set, 4-5 minutes.

Place pan in the oven and finish baking the frittata until set, 7-10 minutes. Remove from the oven and slide frittata onto a cutting board. Let cool and serve.

For appetizers, cut into 1-inch pieces, garnish with parsley and serve at room temperature.

Smith Bites note: If I serve this immediately, I add just a smidge of sour cream to the top—divine!