INGREDIENTS

INSTRUCTIONS

Beat together the eggs with salt and pepper to taste.  Heat 1
tablespoon oil in large skillet over medium heat. Add the  chopped
onion and cook for about 3 minutes, stirring often, or until  it begins
to soften.  Add the red pepper and cook, stirring, for a few minutes,
until the  pepper begins to soften. Add the zucchini and garlic with
salt and  pepper to taste. Add 1 more tablespoon oil, if necessary, or
2  tablespoons water.  Cook for five to ten minutes, stirring, until
the zucchini is tender  but still bright green. Stir in chopped
parsley. Stir the filling  into the beaten eggs.  Heat 1 tablespoon
olive oil in a 12-inch nonstick skillet over  medium-high heat. Pour in
the egg mixture and stir with a fork.  Shake the pan gently, lifting up
the edge of the frittata to let the  egg mixture run underneath. Reduce
the heat to low, cover, and cook  for about 10 minutes. The eggs should
be just set.  Brown the top of the frittata under the broiler for about
2 minutes.  Let cool.  Loosen the edge of the frittata from the pan
with a spatula. Slide the  frittata out of the pan.  Cut the frittata
into diamond-shaped pieces and arrange in a  decorative pattern on a
serving platter.  Posted to MC-Recipe Digest V1 #144  Date: Tue, 09 Jul
1996 10:37:41  From: PATRICIA KRAMER <PIK848@gnn.com>  Recipe By     :
The Classic Party Fare Cookbook/Martha Rose Shulman

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Nutrition (calculated from recipe ingredients)
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Calories: 17
Calories From Fat: 9
Total Fat: 1.1g
Cholesterol: 31mg
Sodium: 13mg
Potassium: 45.8mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: 1.2g