Zucchini Frittata and Orange Walnut Salad

This was a very delicious and light dinner.  The zucchini frittata is a new recipe and it's very easy and like I said very delicious.  This recipes serves 6 to 8

4 tablespoons extra virgin olive oil
1 pound baby zucchini, cut lengthwise in fourths
12 large eggs
1 tsp. salt
3/4 tsp. ground pepper
1.4 cup fresh parsley
1/2 cup Parmesan Cheese
6 cloves garlic, minced
1/2 cup onion, thinly sliced ( I added this it was in the recipe)

In a large skillet over medium-high heat add 2 tablespoons olive oil.  Add zucchini, garlic  and onions (or leave onions out) and sauté until zucchini is slightly limp. 
Whisk eggs, salt, pepper, parsley, Parmesan cheese in bowl.  Stir in zucchini and onions.
Heat the remaining olive oil in a 9 inch oven proof skillet.  Add zucchini-egg mixture and cook without stirring until bottom and sides begin to set.  Transfer skillet to oven and bake at 350 for 15 to 20 minutes or until golden brown. 
Slice frittata into wedges and serve.

Orange Walnut Salad

You can use red leaf, green leaf, or Bibb lettuce and one pound of fresh spinach.  Tear this into bite size pieces.
2 oranges, peeled and sectioned
1/2 red onion, sliced and separated into rings (as you can see from our salad I left these out because red  onions this time of the year are too hot.)
1/2 cup coarsely chopped walnuts
2 teaspoons butter

Place first 4 ingredients into a large bowl and toss.  Saute walnuts in butter until lightly browned.  Let them cool a little and add to the greens and toss with dressing.

Dressing:
1 cup vegetable oil
1/2 cup sugar
1/2 cup vinegar
1 teaspoon dry mustard
1 teaspoon salt
1 teaspoon celery seed
1 teaspoon paprika
1 tablespoon finely chopped onion

Add all ingredients into a bowl and whisk until it thickens.