GETTING READY

1. Pre-heat oven to 325 degrees F.

2. In medium-sized bowl, using a whisk, blend together eggs, cheese, half-n-half, pepper flakes

(c’mon it’s not THAT spicy, man up!), half the parsley, pepper and salt.

3. Heat a 12-inch non-stick, oven-safe sauté pan (also known as a skillet) over medium high heat.

4. Add butter to pan and melt. Add zucchini and onion and sauté for 3 to 4 minutes. You want the

zucchini to get a little color, but not mushy and you want the eggs to be just translucent. Next

add the garlic and sauté for 30 more seconds (don’t burn the garlic, Dude).

5. Pour egg mixture into pan and stir with rubber spatula. Cook for 4 to 5 minutes or until the egg mixture has set on the bottom and begins to set up on top. Sprinkle with parsley.

6. Put the pan into the oven for about 10 minutes, until lightly browned and fluffy. Remove from the

oven (use a hot pad or you’ll burn your hand, drop the food on the floor and be in a bad mood

for the rest of the day) and cut into 6 servings.

SERVING

7. Serve immediately or allow to cool and refrigerate covered for a couple days.

NOTES:

For you carnivores, try adding some cooked crumbled bacon, or some diced ham into the egg

mix – or if you’re feeling really dude like, sauté some chopped hot dogs along with the zucchini

and onion.

For a tasty leftover, throw a little dijon mustard on some bread, a slice of frittata, maybe a slice

of ham (or not if you’re a “veggie" like Adam), some fresh greens and viola, you’ve got a pretty awesome sandwich, Bro.