Frittatas are perfect for B,L or D:  Breakfast, lunch or dinner. Similar to quiche, serve hot, cold or at room temperature.

Ingredients

Cherry Tomato Topping:

2 tablespoons EVOO

About 3/4 pound (12 ounce) bag cherry tomatoes, stemmed and halved

2 cloves garlic, grated or finely chopped

1 scant teaspoon (small 1/3 palm full) dried oregano

1 scant teaspoon (small 1/3 palm full) red pepper flakes

About 1/2 teaspoon fennel seeds or fennel pollen

Frittata:

1 small firm zucchini, shredded

Salt and pepper

1 russet potato

10 large eggs

About 1 cup freshly grated Parmigiano-Reggiano (a couple of handfuls)

2 tablespoons EVOO

2 tablespoons unsalted butter

2 cups shredded mozzarella or mozzarella and provolone blend or bufala mozzarella, dried on towels and thinly sliced (from one 12- to 14-ounce ball)

A small handful of fresh basil leaves, to serve