Title: ZUCCHINI FRITTATA
Categories: Main dish, Vegetables
Yield: 6 servings
2 tb Salad oil
1 x Small onion, finely chopped
1 x Clove garlic, minced/pressed
2 x Large Swiss Chard *
1 x Med-sized zucchini chopped
6 x Eggs
1/8 ts Pepper
1/4 ts Dry basil
1/4 ts Oregano leaves
1 c 3oz. grated Parmesan cheese
A frittata is a flat omelet with a meledy of
vegetables and herbs mixed into it. This recipe calls
for zucchini and chard, but you can substitute any
summer squash for zucchini, and spinach for the chard.
* Swiss chard leaves (including stems), coarsley
chopped Heat oil in a wide frying pan over medium
heat. Add onion, garlic,chard, and zucchini; cook,
stirring ocasionally, until vegetables are soft (about
5 minutes). Remove from heat and let cool slightly.
Beat eggs lightly with pepper, basil, and oregano.
Stir in cheese and vegetables. Pour into a greased
9-inch pie pan. Bake in a 350 degree oven for 25 to
30 minutes or until puffed and brown. Serve hot or at
room temperature.
Per serving: 14 grams protein, 4 grams carbohydrates,
269 milligrams cholestrol, 204 calories
