---------- Recipe via Meal-Master (tm) v8.02
  Categories: Vegetables, Italian
       Yield: 4 servings
       2 tb Olive oil
       2 sm Zucchini; diced
            Crushed red pepper flakes
       6 lg Eggs; lightly beaten
       2    Green onions; thin slice
     1/3 c  Minced fresh herbs
       1 c  Mozzarella cheese; grated
       1 ts Balsamic vinegar
            Parmesan cheese; grated
   A mixture of several kinds of fresh herbs is
   preferable, such as thyme, basil, oregano and/or
   tarragon. 1. Heat the broiler. Place a 10-inch skillet
   over high heat. when it is hot, add oil. Heat briefly
   then add zucchini, salt and pepper. Cook, stirring
   occasionally, until zucchini begins to soften, about 3
   minutes. 2. Reduce the heat to medium-low; add the
   eggs, green onions and herbs. Cook gently, using a
   fork to lift the cooked portions from the sides of the
   pan so the uncooked centre flows underneath. Cook
   until the frittata is almost set, 4 to 5 minutes.
   Scatter the mozzarella over. 3. Transfer pan to the
   heated broiler. Broil just until the top is lightly
   browned and set, 30 to 45 seconds. Brush with the
   vinegar and sprinkle Parmesan over. Serve hot or at
   room temperature.