Prep Time: 25 to 30 minutes

Serves 2

Ingredients:

• 6 eggs
• 1 zucchini, cut into ⅛ inch rounds
• 2 ounces Blue Cheese 
• 1 package Nduja 
• 2 cloves garlic
• 3 Tbsp olive oil
• ¼ cup Milk (or Water)
• Salt and Pepper to taste

Preheat oven to 350 degrees. Cut zucchini into ⅛ each circles (using as much of the zucchini as you wish) and set aside. In a medium bowl, whisk six eggs with salt, pepper, garlic (thinly chopped or pressed) and milk, put to the side. Coat the bottom of an 8 to 10 inch cast iron (or oven-proof) skillet, with olive oil; arrange half the zucchini slices so that they cover the bottom.Place in the oven for 4 to 5 minutes or until the zucchini begins to brown around the edges; then remove.

Carefully pour the egg mixture into the skillet, using the rest of your zucchini to create a second layer. Bake for 15 to 20 minutes. Check in on the eggs regularly using a knife to poke the frittata; the frittata is fully cooked when the inserted knife is free from egg and the frittata is golden brown.