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Zucchini Frittata
2 tablespoons of salad oil
1 small onion, finely chopped
1 clove garlic, minced/pressed
1 large Swiss Chard, chopped
1 medium sized zucchini, chopped
Eggs
1/8 teaspoon of pepper
1/4 teaspoon of dry basil
1/4 teaspoon of oregano leaves
3 ounces of grated Parmesan cheese |
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Heat oil in a wide frying pan over medium heat. Add onion, garlic, chard, and zucchini; cook, stirring occasionally, 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 350ºF. oven for 25 to 30 minutes or until puffed and brown. Serve hot or at room temperature.
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