Veggies for Breakfast

I want my family to commit to a new dietary principle: vegetables are delicious any time of day.  We're talking breakfast, lunch, and dinner.  My latest yummy veggie breakfast idea is zucchini frittata.  It is quick, easy and only dirties one pan.

Ingredients:
- 1 medium to small sized zucchini
- 1 medium sized onion
- olive oil
- oregano
- 6 eggs
- a splash of milk
- palm full of shredded mozzarella cheese (optional)
- salt & pepper

1. Splash a little olive oil in a medium sized pan.  Turn to medium heat.
2. Dice up onion and zucchini.  Cook in pan.  Sprinkle with oregano.
3. Crack eggs and whisk them in a bowl, like you're making scramble eggs.  Add a little milk and stir.
4.  Pour eggs into pan.
5.  Add oregano, cheese, salt & peeper.
6.  Cook until eggs are bubbling. 
*I like to lift the sides of the frittata with a spatchula and pour uncooked egg from the center over to the side to cook up.
7.  Slide or flip out of the pan onto a plate.  Slice it like pizza and enjoy.