Zucchini Frittata with Herbs and Goat Cheese

6 large eggs
1/4 cup buttermilk, well shaken
2 teaspoon olive oil
1 cup unpeeled shredded zucchini squash
1/2 cup chopped onion
2 garlic cloves, diced
1/4 teaspoon red pepper flakes
1/2 cup cherry tomatoes (any color or variety), halved
1/4 cup fresh mint leaves, thinly sliced
1/4 cup fresh basil leaves, thinly sliced
Coarse salt or sea salt and freshly-ground pepper, to taste
1/3 cup crumbled goat cheese
1/4 cup Tomato Raisin Fusion Salsa*
2 tablespoons chopped green onions (white and green parts)

* May substitute your favorite salsa.

Preheat broiler and move oven rack up to broiling position.

In a medium-size bowl, whisk together the eggs and buttermilk until well combine. Add salt and pepper; set aside.

In a large oven-safe frying pan or skillet over medium heat, heat the olive oil. Add shredded zucchini, onion, garlic, and red pepper flakes, stirring occasionally, until the zucchini is tender (do not overcook as zucchini can get mushy). Stir in the cherry tomatoes, mint, basil, salt, and pepper.

Stir in the prepared egg mixture to the zucchini mixture.

Add crumbled goat cheese and the Tomato Raisin Fusion Salsa (or your favorite salsa) to the zucchini/egg mixture.

Cook, approximately 2 to 3 minutes, using a spatula to lift the cooked edges and allow any uncooked eggs to flow underneath. This is so the still uncooked egg mixture can flow toward the edges and set up.

Place the pan under the broiler until the frittata is set and the top is golden, approximately 1 1/2 to 2 1/2 minutes. Remove from oven.

To serve, sprinkle the Zucchini Frittata with chopped green onions and cut into serving-size wedges.

Serving Suggestion: This Zucchini Frittata pairs well Sun-dried Tomato Chicken Sausage or Chipotle Chorizo Chicken Sausage and fresh (in season) fruits.