Zucchini frittata
Yield: 6 servings
Ingredients:
- 2 tb Salad oil 6 x Eggs
- 1 x Small onion finely chopped 1/8 ts Pepper
- 1 x Clove garlic minced/pressed 1/4 ts Dry basil
- 2 x Large Swiss Chard * 1/4 ts Oregano leaves
- 1 x Med-sized zucchini chopped 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
