This chef had a surplus of eggs in the refrigerator. Eggland's Best Eggs. Time for this chef's first Frittatta! 
Fritatta seems like a better spelling, and stupid Cooks Illustrated's least robust search engine ever can't recognize this spelling. Oh well.
In order to make this more like the egg dish from Jaleo (the tortila, not tortilla), some onions were added. Sauted onions.
Kitchenaid made it so easy to shred three zucchini.
The shredded zucchini was pressed in some towels so to remove the excess moisture.
This went back into the frying pan to cook until mostly set. Because non-stick skillets usually can't go into the oven, especially under the broiler, no matter what CI says, to finish the frittatta, it was put on a baking sheet. An oven-safe baking sheet. And finished under the broiler:
Ta-da!
Fritatta seems like a better spelling, and stupid Cooks Illustrated's least robust search engine ever can't recognize this spelling. Oh well.
Besides the eggs, zucchini is the next most important ingredient:
In order to make this more like the egg dish from Jaleo (the tortila, not tortilla), some onions were added. Sauted onions.
Kitchenaid made it so easy to shred three zucchini.
The shredded zucchini was pressed in some towels so to remove the excess moisture.
The shredded, dried pile of zucchini was added to the onions.
Two cloves of garlic followed.
Once the zucchini was mostly cooked, it was taken off the stove, and mixed in with six scrambled (yet raw) eggs. And some basil
This went back into the frying pan to cook until mostly set. Because non-stick skillets usually can't go into the oven, especially under the broiler, no matter what CI says, to finish the frittatta, it was put on a baking sheet. An oven-safe baking sheet. And finished under the broiler:
Ta-da!
