6 large eggs
salt & pepper to taste
1/3 c. freshly grated Parmesan cheese
1/4 c. butter
1 Tb. olive oit
1 med. onion, thinly sliced
3 small zucchini, finely sliced2 Tb. chopped parsley
2 garlic cloves, chopped
Beat eggs with salt & pepper in a medium bowl.
Beat in Parmesan cheese.
Melt 3 Tb. butter with oil in heavy 8" or 10" skillet.
When butter foams, add onion.
Saute over medium/low heat about 1 munute.
Add zucchini, parsley and garlic.
Saute 3-4 minutes or until lightly browned.
Remove zucchini mixture with a slotted spoon.
Stir into egg mixture.
Melt remaining butter in skillet.
When butter foams, add egg mixture.
Cook over med. heat 5-6 minutes or until bottom of
frittata is lightly browned.
Place a large plate on top of skillet and turn
frittata onto plate. Slide inverted frittata back
into skillet. Cook 4-5 min. longer.
Slide frittat onto a warm serving dish.
Cut into 4 wedges.