| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 4 | Servings | ||
INGREDIENTS
| 2 | Sized zucchini | |
| 2 | T | Olive oil |
| 8 | Eggs, beaten | |
| 1/2 | t | Ground black pepper |
| 1/2 | c | Grated Parmesan cheese |
INSTRUCTIONS
Wash, but do not peel, the zucchini. Cut into 1/4 inch slices and cook slowly in the oil until just tender. Beat the eggs with the pepper and pour gently over the the zucchini. Cook until just set. Sprinkle the cheese on top and place under the broiler to brown lightly. The top will become puffy. Let the fritatta stand for a minute or two, and then cut into wedges and serve. Posted to Recipe Page 15 Dec 96 From: Gourmet Connection <capco@norwich.net> Date: Sun, 15 Dec 1996 01:21:45 +0500
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Nutrition (calculated from recipe ingredients)
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Calories: 257
Calories From Fat: 177
Total Fat: 19.8g
Cholesterol: 383mg
Sodium: 333.3mg
Potassium: 157.2mg
Carbohydrates: 1.4g
Fiber: <1g
Sugar: <1g
Protein: 17.4g