1/2 onion, diced
2 tablespoons curry powder
2 teaspoons sea salt, divided
1/2 teaspoon black pepper
1/4 cup smoked salmon torn into small pieces
4 oz. mixed greens
Heat olive oil over medium heat in a large skillet and add zucchini, onion, curry powder and 1 teaspoon salt. Cook, stirring occasionally, until zucchini is tender, approximately 10 minutes.
P.s. Check out my new skillet. My wonderful, soon-to-be mother-in-law scored us some previously-loved All-Clad pans on eBay.
I used 2 fairly large zucchini. Because squash are often crooked, I cut off the ends and then stand the zucchini on end to slice it in half. This technique is not foolproof, but it helps to get even cuts. For a large zucchini I will cut each half again, lengthwise into halves or thirds before chopping crosswise into smaller pieces.
You can remove some of the yolks or use an egg substitute if you prefer.
You can tell if the bottom is set when the sides of the frittata can be pulled away from the edge of the skillet with a spatula.
In some ovens the broiler is in the drawer below the oven and in some the broiler is on the top of the oven.