Kathy's Zucchini Frittata

4 large or 6 small zucchini
1 small onion sliced
3 T olive oil
5 eggs
1/2 cup grated Romano Cheese
1/3 cup bread crumbs
salt and pepper

Rinse and grate zucchini using the large holes on a hand-held grater.

Place grated zucchini in a colander over the sink.  Sprinkle with a tsp of salt, toss, and let sit 15 minutes or longer...until the zucchini begins to "weep".  Squeeze out the extra moisture with your hands.  Put aside

Saute the onion in 2 T olive oil until lightly brown.  Add the zucchini.  Cook until zucchini is slightly brown in spots and most of the remaining moisture has cooked away.  Season with salt and pepper.  and remove from the stove. 

Meanwhile, beat the eggs in a large mixing bowl.  Add the warm zucchini, along with the grated cheese and bread crumbs.  Let the mixture sit a minute or two, so the bread crumbs can absorb some of the egg.  Add remaining oil to the frying pan, and let it get hot.

Add egg mixture, then turn down the heat.  Cook over a low flame until frittata starts to set around the edges.  Place under a hot broiler to finish cooking the tip.  Slide onto a plate.  Eat at room temperature.