Title: Zucchini Frittata
Categories: Vegetarian Entree Vegetable
Yield: 6 Servings
| 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 |
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