1/3 c Onion; chopped
1 tb Butter
1 1/2 c Zucchini; scrubbed, chopped
1/2 ts Salt
6 lg Eggs; beaten
2/3 c Green pepper; chopped
4 tb Olive oil
2 cl Garlic; minced
1/4 c Tomatoes; peeled, seeded, and chopped
In skillet, cook onions and green pepper in butter and 2 tb olive
oil, stirring, 5 minutes. Add zucchini, cook covered 4 minutes.
Add garlic, salt and tomato, cook stirring, 5 minutes. Transfer to
bowl. Cool. Add eggs. Over medium heat, heat 2 tb olive oil in
10" ovenproof skillet. Add egg mixture, cook 3-5 minutes until
underside is set. Bake in preheated 400 F degree oven for 1 to 2
minutes until puffed and golden. Cut into wedges.
