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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


Directions

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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