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12-egg Frittata with Zucchini and Cheese

4 servings

2 medium-sized zucchini
2 Tbsp. macadamia nut oil
12 eggs, beaten
1/2 cup grated Parmesan cheese

Turn your oven on to “broil.” Wash zucchini and cut into 1/4-inch slices. Heat macadamia nut oil in a large frying pan. Add zucchini and sautee until zucchini starts to brown and soften. Pour eggs over top of zucchini and cook until set on bottom. Sprinkle cheese on top of egg mixture and place pan under the broiler to brown. When frittata is set (eggs are no longer runny, top of frittata is browned and puffy), remove from oven and let stand for a minute or two. Cut into wedges and serve.

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