Title: Potato-Zucchini Frittata
Categories: Vegetable Egg Herb
Yield: 2 Servings

1/4	c	Olive oil
1	md	Potato, peeled and thinly sliced
1	sm	Zucchini, sliced
1	md	Onion, thinly sliced
4		Eggs
1/4	c	Fines herbes* Or the same quantity of minced parsley, thyme
1/4	ts	Salt
1	tb	Butter

*Fines herbes: equal parts of minced parsley, chervil, tarragon, and chives. Heat olive oil in a heavy skillet. Over medium-high heat, fry the potatoes until brown on both sides; drain on paper towels. In the same skillet, saute the zucchini until crisp-tender; remove with a slotted spoon and set aside. Turn the heat to medium-low and cook the onion until soft; remove with slotted spoon and set aside. Lightly beat eggs with a whisk; add the minced herbs and salt. With the burner at medium-high, heat the butter in the skillet with the remaining olive oil. Add the potatoes, then the zucchini and onions. Pour in the eggs. As the eggs cook, gently lift the sides with a spatula and tilt the pan so the uncooked egg runs underneath. When the eggs are no longer runny on top, hold a plate firmly over the pan and flip the pan over, so that the frittata is on the plate. Slide the frittata back into the pan and cook for another minute. (If you perfer not to flip the frittata, run it under the broiler for a few minutes to brown top.) Serves 2 as a main dish or 4 as an appetizer.

Typed by Roberta Thompson Source: Magic and Medicine of Plants, Reader's Digest Association

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