Instructions: Garnishes: additional grated parmesan cheese, mint sprigs or basil leaves

In a medium (about 10 inch) ovenproof skillet, heat 1 tablespoon olive oil over low heat. Add the zucchini and celery; cook gently for 5 minutes. Add the tomatoes, salt and pepper. Simmer, stirring occasionally, for 15 minutes.

In a small bowl, beat the eggs with the parmesan cheese and basil. Add the remaining 1 tablespoon of oil to the skillet and heat 1 minute on low heat. Pour in the egg mixture and cook 4 minutes. Carefully flip the frittata and cook 4 minutes longer. Alternately, place under the broiler 5 minutes or until the top is set and golden.

Cut into quarters and sprinkle with the additional parmesan cheese. Garnish with mint or basil and serve.

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