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| RECIPE FOR ZUCCHINI FRITTATA |
Title: Zucchini Frittata
Category: Vegetarian Entree
Serves: 6
Ingredients:
| 2.00 | T | Salad oil | | 1.00 | x | Small onion, finely chopped | | 1.00 | x | Clove garlic, minced/pressed | | 2.00 | x | Large Swiss Chard * | | 1.00 | x | Med-sized zucchini chopped | | 6.00 | x | Eggs | | 0.12 | t | Pepper | | 0.25 | t | Dry basil | | 0.25 | t | Oregano leaves | | 1.00 | 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
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