| 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.
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