From Sandi's Recipe File - Zucchini & Spinach Frittata

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"Zucchini & Spinach Frittata"

Recipe Source:
April 1999 Issue
Reader's Digest

Serving Size: Makes 4 servings

Amount Ingredient

2 tablespoons olive oil

1 small red onion, finely chopped

2 cloves garlic, finely chopped

2 medium size zucchini, halved lengthwise and thinly sliced

10 ounce package frozen spinach, thawed and squeezed dry

1/4 cup chopped fresh basil

1/2 teaspoon salt

1/4 teaspoon black pepper

6 eggs, lightly beaten

2/3 cup Parmesan cheese

1 tablespoon butter or margarine

Preparation Instructions:

In a large nonstick oven proof skillet over moderate heat, heat oil 1 minute. Add onion and garlic and cook, stirring occasionally, until soft; about 5 minutes. Add zucchini and cook, stirring frequently, until crisp tender, about 3 minutes. Add spinach, basil, salt and pepper and cook until spinach is tender and dry; about 5 minutes. In a large bowl, whisk together eggs and Parmesan. Add vegetable mixture and stir until well combined. Preheat the broiler. Wipe the skillet clean; set over moderate heat, add butter, and heat until bubbly. Pour in egg mixture and immediately reduce the heat to as low as possible. Cook without stirring until the bottom and sides are set, but the top is runny; about 12 minutes. Transfer to the broiler, set 6 inches from the heat, and broil until the top is just set; about 2 minutes. Loosen the frittata with a small metal spatula and slide it onto a large platter. Cut into 4 wedges and serve either hot or at room temperature. Makes 4 servings.

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