Zucchini and Feta Frittata

Whisk your eggs together with hot sauce, baking soda, and the half-and-half or milk. Whisk for a good while so that you can get a lot of air into the egg (which will make your frittata fluffier).

Melt 2 tablespoons of the butter in a skillet and saute the zucchini rings on medium heat for about a minute. Then, add the fresh herbs and saute for another minute or two. Pour in your egg mixture, and briefly stir with a spatula to get the egg under the zucchini.

Lower the heat to low and leave it alone for about five minutes. No touchy da eggs!

Meanwhile, melt the remaining tablespoon of butter in another skillet and coat the entire surface. Place this skillet on top of the cooking skillet and flip! Now you're cooking the gooey topside.

In about five minutes the thing should be pretty solid (frittatas are cooked to "well-done," and both sides may be a little brown). Slide the frittata onto a plate, and cut it into wedges like you would a pie or cornbread.

Serve it up with a dollop of sour cream and a little salsa on the side.