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Zucchini Frittata

New.Wife's picture
<p><a href="http://www.flickr.com/photos/jesswebb/3604346525/">Image Credit</a></p>
Ingredients
  Seasoned salt 1⁄2 Teaspoon
  White pepper 1⁄4 Teaspoon
  Butter/Margarine 4 Tablespoon
  Zucchini coins 3 Cup (48 tbs), cut in fourths
  Finely chopped onion 1⁄2 Cup (8 tbs)
  Grated parmesan cheese 1⁄3 Cup (5.33 tbs)
  Parsley 1 Teaspoon
Directions

In a medium bowl, beat eggs with salt and pepper; set aside.
In a large skillet over medium heat, melt 3 tablespoons of the butter.
Add zucchini and onion; saute until vegetables are tender but not brown.
Remove from skillet; set aside, covering to keep warm.
In same skillet, melt remaining tablespoon butter.
Pour eggs into skillet.
Tilt pan while lifting edges of the omelet with a spatula so uncooked eggs can flow to bottom of pan.
Cook over medium heat until bottom is golden and eggs are partially set, about 5 to 7 minutes.
Sprinkle cheese over eggs.
Top with zucchini-onion mixture.
Cover and cook 3 minutes more.
Serve in wedges.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
Italian
Course: 
Breakfast
Method: 
Sprinkling
Ingredient: 
Zucchini
Interest: 
Healthy

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