Baked Zucchini, Onion Omelette

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Baked Zucchini, Onion Omelette

 

1 tsp. butter or margarine

1 onion, chopped

1 clove garlic, minced

2 cups zucchini, unpeeled & thinly sliced

1/2 cup cheddar cheese, grated

2 tbsps. fresh parsley, chopped

5 eggs, lightly beaten or substitute

1 package 10 ozs. frozen chopped spinach, thawed and drained

1 tsp. salt

 

In heavy skillet, melt butter over medium heat. Add onion and garlic; cook

until onion is tender. Add zucchini and cook, stirring, for 5 minutes.

In medium bowl, combine parsley, cheese, eggs, spinach, salt and pepper to

taste. Mix well. Stir in zucchini mixture. Spoon into lightly greased 9 inch pie

plate. Bake in preheated 325 degrees oven for 35 to 45 minutes or until set but

still moist. Serves 4.

 

 

 

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