Zucchini frittata
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Salad oil |
| 1 | x | Small onion, finely chopped |
| 1 | x | Clove garlic, minced/pressed |
| 2 | xes | Large Swiss Chard * |
| 1 | x | Med-sized zucchini chopped |
| 6 | xes | Eggs |
| ⅛ | teaspoon | Pepper |
| ¼ | teaspoon | Dry basil |
| ¼ | teaspoon | Oregano leaves |
| 1 | cup | 3oz. grated Parmesan cheese |
Directions
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