| 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 | T | Oil |
| 1/2 | 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.
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Nutrition (calculated from recipe ingredients)
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Calories: 162
Calories From Fat: 107
Total Fat: 12g
Cholesterol: 193.3mg
Sodium: 384.6mg
Potassium: 208.7mg
Carbohydrates: 2.8g
Fiber: <1g
Sugar: 1.2g
Protein: 10.6g