This zucchini and pepper fritatta was inspired by a recipe in Anna Thomas's The Vegetarian Epicure Book Two, but due to my the chronic difficulty I experience when attempting to flip anything omelet like, it was served with a heavy side of Julia Child's "never apologize, never explain" attitude.
The Basic Ingredients
1 medium zucchini
1 teaspoon cinnamon
2 tbs of garlic
1/4 cup of water
3 tablespoons olive oil
pepper and cilantro to taste
If you want to conceal a little fritatta flipping damage...
2 to 3 slices of cheddar cheese
1 chopped tomato
Dice the zucchini and pepper and set them aside. Add the olive oil and the garlic to a large skillet and sauté the garlic until it begins to cook down. Add the zucchini and peppers and fry them until they're just getting tender. While you're waiting for that to happen, break six eggs into a bowl and whisk them together with the water, pepper, and cinnamon. Pour this mixture on top of your zucchini and peppers, turn the heat down to "medium" and let cook for 15 to 20 minutes.
What Anna Says Will Happen: "when the eggs are firm on top, loosen the frittata carefully by sliding a spatula around under it. Then place a plate upside down over the top of a pan like a lid and invert it, dropping the fritatta out onto it."
What Happened to Me: When the eggs were firm on top, I loosened the fritatta carefully as Anna specified, however a little of the fritatta must've caught on the bottom because when I inverted the pan and plate, a little drippy egg splashed out while the fritatta fractured a little but otherwise stayed put in the pan. I turned the stove off, got a knife and a spatula, and cut the fritatta into four sections, carefully scooping them out of the frying pan and placing them on a waiting plate. I then put them back into the pan, one at a time, and fried them until they were safe to eat. I then put the sections on to two different plates, and covered the part that tore with cheese and tomato.