| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Appetizers, Breakfast/b, Main dishes, Winter |
60 |
Servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 1 |
lg |
Onion — chopped |
| 1 |
lg |
Roasted red bell pepper — |
|
|
Diced |
| 1 1/2 |
lb |
Zucchini — diced |
| 2 |
lg |
Garlic cloves — minced |
| 3 |
tb |
Minced parsley |
| 10 |
lg |
Eggs |
|
|
Salt and pepper — to taste |
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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