| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 1 | Servings | ||
INGREDIENTS
| 1/3 | c | Finely chopped onion |
| 1 | c | Thinly sliced zucchini |
| 1/2 | c | Finely chopped red bell |
| pepper | ||
| 1/2 | c | Finely chopped green bell |
| pepper | ||
| 1 1/2 | T | Olive oil |
| 4 | Eggs | |
| 2/3 | c | Freshly grated Parmesan |
| 2 | T | Minced fresh parsley leaves |
INSTRUCTIONS
COOKING LIVE SHOW #CL8707 In a 9-inch non-stick skillet cook the onion, the zucchini, and the peppers with salt and black pepper to taste in 1 tablespoon of the oil over moderate heat, stirring, for 10 minutes, or until the vegetables are tender. In a bowl whisk together the eggs, 1/3 cup of the Parmesan and the parsley, add the vegetable mixture, and stir the mixture until it is combined well. In the skillet heat the remaining 1/2 tablespoon oil over moderate heat until it is hot but not smoking, pour in the egg mixture, distributing the vegetables evenly, and cook the frittata, without stirring, for 8 to 10 minutes, or until the edge is set but the center is still soft. Sprinkle the remaining 1/3 cup Parmesan over the top. (If the skillet handle is plastic, wrap it in a double thickness of foil.) Broil the frittata under a preheated broiler about 4 inches from the heat for 3 to 4 minutes, or until the cheese is golden, let it cool in the skillet for 5 minutes, and run a knife around the edge. Slide the frittata onto a serving plate, cut it into wedges, and serve it warm or at room temperature. Yield: 2 servings Posted to EAT-L Digest 03 Sep 96 From: Connie Anderson <connie@USA.NET> Date: Wed, 4 Sep 1996 09:06:17 -0500
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Nutrition (calculated from recipe ingredients)
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Calories: 831
Calories From Fat: 525
Total Fat: 59.2g
Cholesterol: 802.7mg
Sodium: 1324.4mg
Potassium: 1051.8mg
Carbohydrates: 20.7g
Fiber: 5g
Sugar: 10.5g
Protein: 54.3g