Zucchini & Basil Frittata

1. Shred the zucchini using a box grater or food processor. | 2. Place the shredded zucchini in a colander set over a large bowl. | 3. Sprinkle with a pinch of salt and let it sit for 20 minutes to allow excess moisture to drain. If you're short on time, squeeze the zucchini with your hands to remove excess water. | 4. (Tip: You can prepare the zucchini in advance and store it in the fridge overnight.)

1. In a large mixing bowl, combine the drained shredded zucchini, green onion, basil, cheddar cheese, and a pinch of salt. Stir to combine. | 2. Crack the eggs into a separate bowl and beat them until well combined. | 3. Add the beaten eggs to the zucchini mixture and stir until everything is evenly combined.

1. Preheat your oven to 350°F (175°C). | 2. Heat 1-2 tablespoons of grape seed oil (or olive oil) in a 10-inch cast iron skillet over medium heat. Make sure the oil coats the bottom and sides of the skillet. | 3. Once the oil is hot, pour the egg and zucchini mixture into the skillet, spreading it evenly.

Cook for 3-5 minutes, or until the edges of the frittata begin to set.

1. Using a pot holder, carefully transfer the skillet to the preheated oven. | 2. Bake for 12-15 minutes, or until the center of the frittata is set and a toothpick inserted comes out clean.

Let the frittata cool slightly before slicing and serving.