Zucchini Frittata
Serves:
Ingredients:
2
T
Salad oil
1
x
Small onion, finely chopped
1
x
Clove garlic, minced/pressed
2
x
Large Swiss Chard *
1
x
Med-sized zucchini chopped
6
x
Eggs
1/8
t
Pepper
1/4
t
Dry basil
1/4
t
Oregano leaves
1
c
3oz. grated Parmesan cheese
Method:
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