1 cup zucchini, seeded and shredded

Spectrum Naturals Extra-Virgin Olive Spray Oil or other nonstick spray

2 teaspoons olive oil

2 teaspoons unsalted butter, melted and cooled

1 stalk celery, finely minced

4 carrots, peeled and grated

1 large onion, sliced

4 large eggs

⅛ cup water

¼ teaspoon dried parsley

⅛ teaspoon freshly ground black pepper

Pinch chili powder

Pinch mustard powder

Pinch dried red pepper flakes

¼ cup grated Parmesan cheese

Optional: Freshly grated nutmeg

• Place the grated zucchini between several layers of paper towels and squeeze out the water; set aside.

• Treat a large nonstick, ovenproof sauté pan with a thin coating of the spray oil. Bring to temperature over medium heat. Add the olive oil and butter. When the butter sizzles, add the celery and carrots; sauté for 3 minutes or until almost tender. Add the onion and zucchini; sauté, stirring occasionally, for 5 minutes or until the onion is transparent and moisture from the zucchini has evaporated from the pan.

• Whisk together the eggs and water, then stir in the parsley, pepper, chili powder, mustard powder, and red pepper flakes. Pour the mixture over the sautéed vegetables in the pan. Tilt the pan so the eggs run around to the edges. Use a spoon or spatula to gently stir the eggs into the vegetables so that some of the eggs run to the bottom of the pan. Cook the eggs for about 3 minutes or until they begin to set in the center.

• Remove from heat and sprinkle the Parmesan cheese evenly over the top of the frittata. Place the pan under the broiler for 1 to 2 minutes, until the cheese is melted and lightly browned. Watch carefully to avoid burning the frittata. Gently lift the edges of the frittata away from the pan with a spatula. Jiggle the pan to loosen the frittata, then slide it onto a serving platter. Use a knife or pizza cutter to cut the frittata into wedges. Serve with nutmeg freshly grated over the top, if desired.