Red and green frittata

Yield: 6 Servings

Measure Ingredient
4 \N Tomatoes; peeled, seeded and chopped
1 cup Chopped green onions; (scallions)
2 \N Zucchini; cut in 1/8 inch slices
12 \N Soda crackers; crumbled
5 \N Eggs
1 teaspoon Salt
1 dash Black pepper
1 teaspoon Crumbled oregano
3 tablespoons Oil.
¼ cup White wine
¼ cup Grated Parmesan cheese

</flushright></x-rich><x-rich><flushright><flushright><flushright><center>T his is from the May 6, 1998 edition of the Los Angeles Times, Culinary SOS column, compiled by Rose Dosti. /center><flushright>Combine tomatoes, green onions, zucchini and cracker crumbs in a large bowl.

Beat eggs in medium bowl with salt, pepper, oregano, oil and wine. Add egg mixture to vegetables, tossing lightly to blend.

Pour into greased 9 inch deep dish pie plate. Sprinkle with Parmesan cheese.

Bake at 300 degrees until knife inserted in center comes out clean, 50 - 60 minutes. Serve at room temperature.

Each Serving: 206 calories; 636 mg sodium; 180 mg cholesterol; 14 grams fat; 11 grams carbohydrates; 9 grams protein. 0.47 gram fiber. Date: Tue, 19 May 1998 14:31:33 +0000

Posted to JEWISH-FOOD digest by Harriet Neal <<queenbe@...> on May 19, 1998

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