6 lg Eggs
4 T Butter or margarine
1 md Onion, thinly sliced
2 T Chopped parsley
1/3 c Parmesan cheese
1 T Olive oil
3 ea Zucchini, sliced thin
2 ea Garlic cloves, chopped
Beat eggs with salt and pepper in medium bowl. Melt 2 T butter with
olive oil in heavy skillet. When butter foams, add onions and saute
over medium heat. Add zucchini, parsley, and garlic until lightly
browned. Remove zucchini with slotted spoon and stir into egg
mixture. Melt remaining butter in skillet, when butter foams, add egg
mixture and cook over medium heat for 5-6 minutes until bottom of
frittata is brown. Place large plate on top of frittata and turn
over. Cook 5-6 minutes on the other side. Serve hot.
