Ingredients
-
8
-
1/4
-
1/2
-
1/4
-
2
-
2
-
2
-
1/2
-
1
-
1
-
-
-
-
-
Directions
Zucchini-Tomato Frittata, , At first bite, I thought WOW, what great flavor!! used my garden tomatoes, two cloves of garlic and parmigiano-reggiano cheese This is very easy to make I only had problems plating it as I don’t own any non-stick skillets I know I’ll get that problem taken care of as I’m going to be making this many times to come!!! Made for *Zaar Chef Alphabet Soup 2009* game
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Preheat the Oven to 350f. |
|
2
Done
|
in a Medium Bowl, Whisk Together the Eggs, Parmesan Cheese, Salt, Pepper and Chives. |
|
3
Done
|
Set Aside. |
|
4
Done
|
in a 10-Inch Ovenproof Non-Stick Skillet, Heat 1 Tablespoon of Oil Over Medium Heat. |
|
5
Done
|
Cook Half the Zucchini Slices Until Tender, About 3 Minutes, Then Move Them to a Small Bowl. |
|
6
Done
|
Repeat With the Rest of the Zucchini and Reserve. |
|
7
Done
|
Add the Remaining Tablespoon of Oil to the Skillet and Cook the Onions, Tomato and Garlic For 5 Minutes, or Until the Onions Are Tender. |
|
8
Done
|
Return the Zucchini to the Skillet, Evenly Distributing It. |
|
9
Done
|
Add the Egg Mixture, and Cook For 3 Minutes, or Until the Bottom of the Frittata Is Just Set. |
|
10
Done
|
Place the Frittata in the Oven and Bake For 12 to 15 Minutes, or Until It Is Completely Set and Golden Brown. |
|
11
Done
|
Invert It Onto a Plate, Cut Into Slices and Serve. |
