| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
Vegetarian |
Vegetarian, Main dish, Vegetables |
6 |
Servings |
INGREDIENTS
| 2 |
tb |
Salad oil |
|
|
Small onion, finely chopped |
|
|
Clove garlic, minced/pressed |
| 2 |
x |
Large Swiss Chard * |
|
|
Med-sized zucchini chopped |
| 6 |
x |
Eggs |
| 1/8 |
ts |
Pepper |
| 1/4 |
ts |
Dry basil |
| 1/4 |
ts |
Oregano leaves |
| 1 |
c |
3oz. grated Parmesan cheese |
INSTRUCTIONS
A frittata is a flat omelet with a meledy of vegetables and herbs mixed
into it. This recipe calls for zucchini and chard, but you can substitute
any summer squash for zucchini, and spinach for the chard.
* Swiss chard leaves (including stems), coarsley chopped
Heat oil in a wide frying pan over medium heat. Add onion,
garlic,chard, and zucchini; cook, stirring ocasionally, until vegetables
are soft (about 5 minutes). Remove from heat and let cool slightly.
Beat eggs lightly with pepper, basil, and oregano. Stir in cheese and
vegetables. Pour into a greased 9-inch pie pan. Bake in a 350 degree
oven for 25 to 30 minutes or until puffed and brown. Serve hot or at room
temperature.
Per serving: 14 grams protein, 4 grams carbohydrates, 269 milligrams
cholestrol, 204 calories
From Sunset Menus & Recipes for Vegetarian Cooking, Lane Publishing Co.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegetar.zip
A Message from our Provider:
“Jesus is faithful. Who can you trust so fully?”