Zucchini Frittata

INGREDIENTS:
(if you want to skip ahead and get straight to work, all ingredients are also incorporated into instructions below)

2 zucchini (each 6 - 8 inches long)
3 TB butter
1 medium-size onion
1 small clove garlic (optional)
8 eggs
8 TB grated Parmesan cheese
3/4 teas. salt
1/4 teas. pepper

INSTRUCTIONS:
Cut into thin slices (no need to peel):

2 zucchini (each 6 - 8 inches long)

melt in 10 inch skillet:

3 TB butter

fry in butter for one minute:

1 medium-size onion
1 small clove garlic (optional)

add sliced zucchini to skillet
and saute along with onions & garlic for another minute
cover and cook for an additional 4 minutes, until tender

stir together:

8 eggs
4 TB grated Parmesan cheese
3/4 teas. salt
1/4 teas. pepper

Pour egg mixture over fried vegetables and cook on medium for approx. 5 minutes.

When top is almost set sprinkle with an additional

4 TB grated Parmesan cheese

Now you have 2 choices:

If you have used an oven-proof skillet, you can place the frittata under the broiler, abut 6 inches from heat, for 2 minutes or until top is golden brown.

Alternately, pre-heat on the stove top a second skillet, sprayed lightly with no-stick or rubbed lightly with butter. Place over the skillet containing the nearly done frittata. Hold the two skillets close together and flip the frittata into the second skillet, place over medium low heat and cook until you can lift the frittata up slightly to see that it's done on the underside.

Good for breakfast with toast and fresh tomatoes.

FAMILY NOTE: This is what Kit made for breakfast on Saturday, July 11, 2010, just before Peg & Ron headed back to Maryland; and Diane, Jessi, and Thomas headed back to St. Louis after our Three Sisters Gathering in Indiana. The zucchinis and tomatoes were picked that very morning from Gerry's vegetable garden.

ORIGINAL SOURCE: Seventeen Magazine, August 1982