REC: Zucchini Frittata

[Guest guest]

Hi! A friend gave me a sackful of old Vegetarian Times magazines, so I'm slowly

formatting the recipes to share with ya'll! ;-)

 

 

* Exported from MasterCook *

 

Zucchini Frittata

 

Recipe By :

Serving Size : 3 Preparation Time :0:00

Categories : Breakfast Lacto-Ovo

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon olive oil

1 medium onion -- chopped

2 cloves garlic -- pressed or minced

2 medium zucchini -- about 3 cups sliced

--or other summer squash

1/2 teaspoon salt -- or to taste

freshly ground pepper -- to taste

4 large eggs

2 tablespoons fresh basil -- finely chopped

2 tablespoons flat-leaf Italian parsley -- minced

2 tablespoons grated parmesan or romano cheese -- optional

 

Heat 1/2 tbsp oil in a 10-inch, heavy-bottomed, oven-proof skillet.

Add onion and saute until tender and translucent. Stir in garlic

and zucchini and continue sauteing until squash is just tender.

Season with salt and pepper and remove from heat.

 

In a mixing bowl, whisk together eggs, basil and parsley. Stir in

sauteed vegetables.

 

Add remaining 1/2 tablespoon oil to same skillet over medium heat,

tilting pan to coat bottom and sides. Add egg-vegetable mixture,

spreading evenly. Reduce heat to low and cover pan. Cook 10 to 15

minutes, until set.

 

Preheat broiler. Sprinkle grated cheese on top of frittata if desired

and broil briefly until lightly browned. Cut into 3 wedges. Serve

immediately from the pan or transfer to a large round plate or platter.

 

 

Source:

" Vegetarian Times, 7/92 "

 

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Per serving: 163 Calories (kcal); 11g Total Fat; (57% calories from fat); 9g

Protein; 8g Carbohydrate; 249mg Cholesterol; 435mg Sodium

Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0