Zucchini Frittata

Name: Zucchini Frittata
Total time: 35 min
Yield: 6 serving(s)
Ingredients: 2 tablespoons salad oil; 1 small onion, finely chopped; 1 clove garlic, minced/pressed; 2 large swiss chard (Swiss chard leaves (including stems), coarsley chopped); 1 zucchini, chopped; 6 eggs; 1/8 teaspoon pepper; 1/4 teaspoon dry basil; 1/4 teaspoon oregano leaves; 1 cup parmesan cheese, grated

(7)

Recipe by _Pixie_

A frittata is a flat omelet with a medley 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.

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READY IN: 35mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

2

tablespoons salad oil
1

small onion, finely chopped
1

clove garlic, minced/pressed
2

large swiss chard (Swiss chard leaves (including stems), coarsley chopped)
1

zucchini, chopped
6

eggs
¹⁄₈

teaspoon pepper
¹⁄₄

teaspoon dry basil
¹⁄₄

teaspoon oregano leaves
1

cup parmesan cheese, grated

DIRECTIONS

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.

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