Name: Vegetable Frittata
Ingredients: 1/3 c Chopped onion; 2/3 c Chopped green pepper; 1 tb Butter; 4 tb Olive oil; 1 1/2 c Scrubbed, chopped zucchini; 2 Minced garlic cloves; 1/2 ts Salt; 1/4 c Peel, seed and chop tomatoe; 6 Large eggs, beaten

Gold is not the less gold because mingled with alloy, nor light the less light because faint and dim, nor grace the less grace because young and weak. But after every allowance, I cannot see how any man deserves to be called “holy,” who willfully allows himself in sins, and is not humbled and ashamed because of them. I dare not call anyone “holy” who makes a habit of willfully neglecting known duties, and willfully doing what he knows God has commanded him not to do.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy, Eggs, Grains		Vegetables, Cheese/eggs	8	Servings

INGREDIENTS

1/3	c	Chopped onion
2/3	c	Chopped green pepper
1	tb	Butter
4	tb	Olive oil
1 1/2	c	Scrubbed, chopped zucchini
2		Minced garlic cloves
1/2	ts	Salt
1/4	c	Peel, seed and chop tomatoe
6		Large eggs, beaten

INSTRUCTIONS

In skillet, cook onions and green pepper in butter and 2 tablespoons olive
oil, stirring, 5 minutes.  Add zucchini, cook covered 4 minutes.
Add garlic, salt and tomato, cook stirring, 5 minutes. Transfer to bowl.
Cool.  Add eggs.  Over medium heat, heat 2 tablespoons olive oil in 10"
ovenproof skillet.  Add egg mixture, cook 3-5 minutes till underside is
set.  Bake preheated 400 F dregrees oven for 1 to 2 minutes till puffed and
golden.  Cut into wedges.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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