Zucchini Frittata
CATEGORIES
INGREDIENTS
  • 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
  1. Beat eggs with salt & pepper in a medium bowl.
  2. Beat in Parmesan cheese.
  3. Melt 3 Tb. butter with oil in heavy 8" or 10" skillet.
  4. When butter foams, add onion.
  5. Saute over medium/low heat about 1 munute.
  6. Add zucchini, parsley and garlic.
  7. Saute 3-4 minutes or until lightly browned.
  8. Remove zucchini mixture with a slotted spoon.
  9. Stir into egg mixture.
  10. Melt remaining butter in skillet.
  11. When butter foams, add egg mixture.
  12. Cook over med. heat 5-6 minutes or until bottom of
  13. frittata is lightly browned.
  14. Place a large plate on top of skillet and turn
  15. frittata onto plate. Slide inverted frittata back
  16. into skillet. Cook 4-5 min. longer.
  17. Slide frittat onto a warm serving dish.
  18. Cut into 4 wedges.
  19. Serve hot.