Zucchini Mushroom Fritatta

Ingredients:

1/2 large zucchini, grated and moisture squeezed out

1/4 cup finely chopped mushrooms

Pinch of black pepper

Pinch of salt

Pinch of sage

2 eggs beaten with a splash of milk

2 tablespoons grated Asiago cheese

Steps:

While your nonstick pan is preheating on medium high,

1.    Grate the zucchini, squeeze the moisture out in a kitchen towel.

2.    Finely chop the mushrooms.

3.    Add a tablespoon of olive oil and a teaspoon of butter to the pan.

4.    Add zucchini and mushrooms to the pan and spread out thin.

5.    Beat the eggs with the splash of milk.

6.    Grate the Asiago cheese.

7.    Stir the mushrooms and zucchini, add a pinch of salt and pepper and sage and stir a few more times.

8.    When the mushrooms and zucchini are wilted down a bit (after 3-5 minutes), pour in the eggs and stir.

9.    Top with the grated cheese and cover with a lid until the eggs are set.

10.  Plate and enjoy!

Notes:  I used Jacobsen's black garlic salt instead of regular salt.  Any cheese would work and give you different flavors, I just happened to have Asiago and I thought the nutty sharpness would be good (and it was).