Zucchini Frittata with Herbs and Goat Cheese

I made THIS zucchini Frittata for lunch today and although it was good I thought that it was missing a few things so I decided to look up another one for next time. I have so much zucchini and it seems that people bring me some all the time; with that much zucchini I need to come up with some good recipes. This definitely looks tasty and I am pretty sure that any kind of cheese would be good with it. I personally love goat cheese and I am going to give this one a try.

Ingredients:

6 large eggs
1/4 cup buttermilk, well shaken
2 teaspoon oil
1 cup unpeeled shredded zucchini squash
1/2 cup chopped onion
2 garlic cloves, diced
1/4 teaspoon red pepper flakes
1/2 cup cherry tomatoes (any color or variety), halved
1/4 cup fresh mint leaves, thinly sliced
1/4 cup fresh basil leaves, thinly sliced
 Coarse salt or sea salt and freshly-ground pepper, to taste
1/3 cup crumbled goat cheese
1/4 cup salsa
2 tablespoons chopped green onions (white and green parts)

Preparation:

Preheat broiler and move oven rack up to broiling position.

In a medium-size bowl, whisk together the eggs and buttermilk until well combine. Add salt and pepper; set aside.

In a large oven-safe frying pan or skillet over medium heat, heat the olive oil. Add shredded zucchini, onion, garlic, and red pepper flakes, stirring occasionally, until the zucchini is tender (do not overcook as zucchini can get mushy). Stir in the cherry tomatoes, mint, basil, salt, and pepper.