Zucchini Mint Frittata

Zucchini Mint Frittata
Makes one 8-inch square pan.

1 tablespoon extra virgin olive oil
1 medium onion, diced
1 medium zucchini, cut in 1/8-inch-thick half moons
10 eggs
¾ cup cream (or substitute unsweetened soy milk)
¼ cup parmesan cheese (optional)
¼ cup finely sliced mint leaves
1 teaspoon salt
Pinch of black pepper

Heat oil in a sauté pan over medium heat, add onions and sauté until caramelized. Add zucchini and sauté 1 minute, until zucchini begins to soften. Transfer vegetables into an oiled baking dish. Lightly beat the eggs with the cream, cheese, mint, salt, and pepper. Pour egg mixture over vegetables. Bake at 325 degrees until eggs are set, about 15 to 20 minutes. Serve immediately, or cool and serve chilled with a salad or fruit.