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Zucchini Frittata

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Ingredients You'll Need

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.

Serve hot.

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