1 cup grated zucchini, seeded

2 cups cherry tomatoes

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

2 carrots, peeled and grated

1 large sweet onion, sliced

4 large eggs

½ teaspoon dried basil

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. Cut the cherry tomatoes in half and return them to the measuring cup; set aside to allow the juices to drain.

• 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. Pour the accumulated juices from the tomatoes into a measuring cup; set aside. Add the onion, tomatoes, and zucchini; sauté for 5 minutes or until the onion is transparent and additional moisture from the tomatoes and zucchini has evaporated from the pan. (Stir occasionally during the sautéing process to mix the vegetables.)

• Add enough water to the tomato juices to equal ⅛ cup, if necessary, and whisk together with the eggs; stir in the basil, parsley, pepper, chili powder, mustard powder, and red pepper flakes. Pour the mixture over the sautéed vegetables in the pan. Tilt the pan so that 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 on the stovetop for about 3 minutes, until they just begin to set in the center. (Try to arrange it so that a lot of the tomato halves are at the top of the frittata.)

• Remove the pan from the burner 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 into wedges. Serve with freshly grated nutmeg over the top, if desired.

Sesame Oil

Sesame oil has a low smoke point so it isn't suitable for high-temperature stir-frying. It is also expensive. There are times, however, when the subtle taste it imparts to a dish is worth babying it a bit. You can make a mighty fine substitute by adding ⅛ cup of sesame seeds to a small saucepan over medium heat; dry-toast for about 1 minute or until they just begin to pop and turn color. Add ½ cup of cold-pressed canola or sunflower seed oil and cook for 1 to 2 minutes, until the oil is heated through. Purée in a blender or use a hand blender. Cover and let rest at room temperature for 2 hours; strain out the seeds by pouring the oil through a sieve lined with cheesecloth.