This Frittata variation makes a quick and easy brunch entrée. It also makes a great sandwich with sliced tomatoes and lettuce. For a light dinner, serve with salad and some steamed broccoli sprinkled with SPICE BAZAAR ATHENIAN GARDEN SPICE. In a medium bowl, whisk eggs and LENTIL SOUP SPICE until frothy. Gradually whisk in flour. Stir in zucchini and onion. Melt 2 Tbsp butter in a 12-inch non-stick frying pan. When the butter is hot, spoon the egg mixture into the pan to form 4 or 5 hamburger-sized patties. Cover and cook over medium heat for 3 to 4 minutes until the bottom is browned and the eggs are set. Uncover. Turn patties over and cook on the second side for 1 minute until browned. Remove Frittatas to a serving platter and keep warm. Add 2 more Tbsp butter to the pan and repeat the cooking procedure to make 4 or 5 more Frittatas