Parrano, Zucchini and Potato Frittata                 5 whole eggs 2 tbsp olive oil 1 1/2 cups cooked Yukon gold or russet potatoes, peeled and sliced into thin disks (leftover potatoes are perfect here) Salt and pepper to taste 2 tbsp minced fresh herbs (parsley, chives, thyme, oregano in any combination) or 1 generous pinch dried Italian Herbs 1 1/2 cups zucchini, sliced into thin half moons 1 generous cup grated Parrano           Preheat oven to 325°F. Crack the eggs into a bowl and whisk until smooth. Add olive oil to a 10-12" non-stick skillet and set over medium-high heat. When the oil is hot carefully add the zucchini and saute for 3-4 minutes until the zucchini is tender. Add the potatoes and herbs and toss to combine. Season with salt and pepper and cook 1-2 minutes until the herbs are fragrant. Give the eggs a final whisk and pour them into the skillet. Stir to combine the eggs with the zucchini and potatoes. Do not allow the eggs to set! Fold in the grated Parrano and then place the skillet in the oven and bake for 10-15 minutes until the eggs are just set. Do not allow the frittata to turn brown. Remove from the oven and serve hot or cool.           Serves 4-6