Instructions: Cook zucchini until barely tender. Halve zucchini lengthwise and slice into 1/2" pieces; set aside.

Saute shallots in 2 tsp oil until lightly golden, about 5 minutes. Add mushrooms and cook for 2 minutes. Stir in zucchini and cook about 1 minute.

Break vermicelli in half and cook vermicelli until very firm. Drain, rinse under cold water and drain again. Toss with vegetable mixture.

Beat the egg, cheese, and seasonings. Pour over pasta and combine well.

Heat remaining oil, Add mixture and spread evenly with two forks. Partially cover pan, turn heat to medium and cook, without stirring, until frittata is almost cooked through on surface, and bottom is golden, about 8 minutes.

Broil until surface is golden brown, about 5-7 minutes. Let cool for at least 8 minutes before slicing into wedges.

NOTES : My grandmother always made frittatas with pasta that had already been mixed with sauce or vegetables and left over from the previous day. For each cup of mixed pasta, blend in either 1/4 cup egg substitute or 1 large egg, well beaten, and follow these procedures for cooking.

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