Zucchini frittata (3)

6 Servings

Ingredients

Quantity Ingredient
2 tablespoons Salad oil
1 x Clove garlic, minced/pressed
1 x Med-sized zucchini chopped
⅛ teaspoon Pepper
¼ teaspoon Oregano leaves
1 x Small onion, finely chopped
2 xes Large Swiss Chard *
6 xes Eggs
¼ teaspoon Dry basil
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

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