Garden fresh frittata
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -Sue Woodward | ||
| 4 | larges | Eggs |
| 4 | cups | Zucchini; shredded |
| 2 | cups | Carrots; peeled, shredded |
| ½ | cup | Flour |
| ¾ | cup | Mayonnaise |
| 1 | cup | Monterey Jack cheese; shredded |
| ½ | cup | Parmesan cheese; grated |
| ¼ | cup | Onion; chopped |
| 1 | tablespoon | Fresh basil; chopped, OR 1 tsp dried |
| Pepper; freshly ground | ||
Directions
VIRGINIA CELEBRATES
Preheat oven to 375~. Beat eggs. Mix together the remaining ingredients and add to eggs. Pour into buttered quiche pan and bake 30 to 35 mins. or until set. Serves 6 to 8.
Published by the Council of the Virginia Museum of Fine Arts