Zucchini and cheese fritatta

Yield: 4 Servings

Measure Ingredient
2 mediums Sized zucchini
2 tablespoons Olive oil
8 \N Eggs, beaten
½ teaspoon Ground black pepper
½ cup Grated Parmesan cheese

Wash, but do not peel, the zucchini. Cut into ¼ inch slices and cook slowly in the oil until just tender.

Beat the eggs with the pepper and pour gently over the the zucchini. Cook until just set.

Sprinkle the cheese on top and place under the broiler to brown lightly.

The top will become puffy. Let the fritatta stand for a minute or two, and then cut into wedges and serve. Posted to Recipe Page 15 Dec 96 From: Gourmet Connection <capco@...> Date: Sun, 15 Dec 1996 01:21:45 +0500

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