| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Curtis aike, Flash1 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Chopped parsley |
| 2 |
tb |
Olive oil |
| 2 |
tb |
Butter |
| 1 |
|
Dozen eggs |
|
|
Salt & black pepper |
| 10 |
|
Canned artichoke hearts |
| 1 |
|
Zucchini |
| 3 |
|
Scallions |
| 2 |
|
Canned red bell peppers |
| 1/4 |
c |
Grated romano cheese |
| 1/4 |
c |
Grated parmesan cheese |
INSTRUCTIONS
Preheat oven to 450.
Season eggs with salt & pepper. Heat olive oil & butter together in
skillet with oven- proof handle on medium. Add eggs. Stir until
loosely scrambled. Remove from heat. Spread eggs evenly over bottom
of skillet, lightly pressed down with spatula. Spread on artichoke
hearts, zucchini, scallions, red bell pepper & parsley. Sprinkle with
grated romano & parmesan cheeses. Place frittata in oven for about 6
minutes or until edges are golden brown & cheese is melty. Cut into
wedges to serve.
Approximately 6-8 minutes.
Per serving (excluding unknown items): 764 Calories; 69g Fat (80%
calories from fat); 28g Protein; 11g Carbohydrate; 293mg Cholesterol;
1107mg Sodium
By Patty <designwest@ameritech.net> on Nov 9, 1998.
Recipe by: FOOD IN A FLASH SHOW#FF2045
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