Zucchini Frittata

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Title: Zucchini Frittata
Categories: Vegetarian, Vegetables
Yield: 6 servings

2 tb Salad oil 6 x Eggs
1 x Small onion, finely chopped 1/8 ts Pepper
1 x Clove garlic, minced/pressed 1/4 ts Dry basil
2 x Large Swiss Chard * 1/4 ts Oregano leaves
1 x Med-sized zucchini chopped 1 c 3oz. grated Parmesan cheese

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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