| Zucchini and Cheese Frittata 2 medium sized zucchini
2 tablespoons of Olive oil
8 Eggs, beaten
1/2 teaspoon of ground black pepper
1/2 cup of grated Parmesan cheese |
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Wash, but do not peel, the zucchini. Cut into 1/4 inch slices and cook slowly in the oil until just tender. Beat the eggs with the pepper and pour gently over 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 frittata stand for a minute or two, and then cut into wedges and serve. Serving Size: 4 Posted to Recipe Page 15 Dec 96 From: Gourmet Connection <capco@norwich.net> Date: Sun, 15 Dec 1996 01:21:45 +0500 |
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