| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | Italian | Vegetable | 6 | Servings |
INGREDIENTS
| 1 | Clove garlic; pressed | |
| 1 | Handful fresh Italian parsley; chopped | |
| 6 | Eggs | |
| 1/2 | c | Grated Parmesan cheese |
| 2 | tb | Oil (up to) |
| 1 | c | Chopped green onions |
| 1 | c | Chopped zucchini |
| Salt & pepper to taste |
INSTRUCTIONS
Pour oil in non-stick frying pan, add garlic & saute lightly. Add parsley & stir. Cook a few minutes watching carefully not to burn. Add onions & cook until done over low heat. When onions are almost done, add zucchini & cook until done & water from vegetables has cooked away. In meantime, beat eggs well & add salt, pepper & cheese, stirring until well mixed. Add to onions in skillet, cover & cook over very low flame until fairly dry. Place under broiler for a few minutes to cook the top. Serve immediately. This same basic frittata recipe may be added to spinach, potatoes & mushrooms. Simply omit the green onions & zucchini & substitute your favorite vegetables. MRS B.S. (NOVIE) GILLESPIE From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Many people give thanks to God when He gives. Job gave thanks when He took.”