Cheesy Zucchini Frittata

2 Zucchini grated
1/2 yellow onion grated
2 T butter
2 T Thyme
1 tsp Nutmeg
12 eggs
1 cup heavy cream
1 cup feta crumbled
1 cup parmesan grated
1 cup cottage cheese
salt and pepper
In your frying pan, saute in butter zucchini and onion. You want the moisture to cook away.
Place in the bottom of your frittata pan or you can use your fry pan if it is big enough.
Whip your eggs and cheeses and cream together in a bowl along with your spices.
Pour over the zucchini.
Bake at 375 degrees for 40 minutes or until there is still a small wiggle in the middle.
Let cool 10 minutes before cutting in squares.
Serve with fruit and I love it with roasted asparagus.
Feeds 12 people