Red And Green Frittata
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs, Dairy | Jewish | 6 | Servings | |
INGREDIENTS
| 4 | Tomatoes, peeled seeded and | |
| chopped | ||
| 1 | c | Chopped green onions |
| scallions | ||
| 2 | Zucchini, cut in 1/8 inch | |
| slices | ||
| 12 | Soda crackers, crumbled | |
| 5 | Eggs | |
| 1 | t | Salt |
| 1 | ds | Black pepper |
| 1 | t | Crumbled oregano |
| 3 | T | Oil. |
| 1/4 | c | White wine |
| 1/4 | c | Grated Parmesan cheese |
INSTRUCTIONS
</flushright></x-rich><x-rich><flushright><flushright><flushright><cen er>T his is from the May 6, 1998 edition of the Los Angeles Times, Culinary SOS column, compiled by Rose Dosti. /center><flushright>Combine tomatoes, green onions, zucchini and cracker crumbs in a large bowl. Beat eggs in medium bowl with salt, pepper, oregano, oil and wine. Add egg mixture to vegetables, tossing lightly to blend. Pour into greased 9 inch deep dish pie plate. Sprinkle with Parmesan cheese. Bake at 300 degrees until knife inserted in center comes out clean, 50 - 60 minutes. Serve at room temperature. Each Serving: 206 calories; 636 mg sodium; 180 mg cholesterol; 14 grams fat; 11 grams carbohydrates; 9 grams protein. 0.47 gram fiber. Date: Tue, 19 May 1998 14:31:33 +0000 Posted to JEWISH-FOOD digest by Harriet Neal <<queenbe@earthlink.net> on May 19, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 150
Calories From Fat: 56
Total Fat: 6.3g
Cholesterol: 158.7mg
Sodium: 810.4mg
Potassium: 485.7mg
Carbohydrates: 12.8g
Fiber: 3.3g
Sugar: 3.8g
Protein: 10.3g