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Eggs Italian Antipasto, Eggs, Italian 6 Servings

INGREDIENTS

4 T Olive oil
1 Onion, coarsely chopped
1 t Fresh thyme, chop or 1/2
tsp.dry
1 1/2 lb Zucchini
2 T Italian parsley, chop or
fresh basil
5 Eggs
1/2 t Salt
Freshly milled black pepper
1/2 c Parmigiano, freshly grated

INSTRUCTIONS

Preheat a broiler.  In a small skillet over medium heat, warm two
tablespoons of the olive oil.  Add the onion and the dried thyme, if
using, and sautee until the onion wilts, about five minutes.
Meanwhile, cut off the stems and navels from the zucchini, cut them  in
half lengthwise, and then cut them crosswise into thin slices.  Add the
zucchini, cover and cook over medium heat, stirring a few  times, until
tender but not mushy, 10 to 12 minutes.  Just before the  zucchini
slices are done, add the fresh thyme, if using, and the  basil or
parsley. Place the mixture in a colander to cool and to  allow excess
water to drain out, about ten minutes.  Meanwhile, in a bowl, beat the
eggs lightly with a fork.  Beat in the  salt, pepper to taste, and
cheese.  Add the drained cooled zucchini  and onion.  Pour the
remaining two tablespoons olive oil in a flameproof 12-inch  skillet or
omelet pan and place over medium heat.  When it is hot  enough to make
the eggs sizzle, pour in the egg mixture, using a fork  or spoon to
distribute the zucchini evenly.  Immediately reduce the  heat to low
and cook the frittata gently until it is set, 12 to 15  minutes.  Take
care not to overcook the eggs or they will lose their  delicacy.  Top
finish cooking, slide the pan under the preheated broiler six  inches
from the heat until the top is golden, 0ne to two minutes.  Using a
spatula to loosen the edges from the pan, slide the frittata  out onto
a serving plate.  Serve warm or cold, cut into wedges.  Recipe By     :
The Little Dishes of Italy: Antipasti  Posted to EAT-L Digest 12
October 96  Date:    Sun, 13 Oct 1996 13:06:46 -0400  From:    "Sharon
L. Nardo" <snardo@ONRAMP.NET>  NOTES : Serves four to six people. c
1996 thrive@the healthy living  experience  all recipes: "The Little
Dishes of Italy: Antipasti" by Julia Della  Croce c 1993  Here is a
truly lovely dish.  The cooked zucchini and onion make  this frittata
delightfully sweet.

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