Frittata Recipe
Ingredients
| Zucchini | 1 | |
| Bread crumbs | 2 Tablespoon | |
| Milk | 2 Tablespoon | |
| Lemon peel | 1/2 Teaspoon, grated | |
| Eggs | 6 | |
| Water | 2 Tablespoon | |
| Butter | ||
| Peanut oil | ||
| Grated parmesan and romano cheese | 3 Tablespoon | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Slice the zucchini, and blanch it for 5 minutes in boiling water; drain.
Mix the bread crumbs, milk, and lemon peel together.
Blend with the zucchini.
Whip the eggs, and add the water; whip again.
Pour into hot omelet pan greased with butter and peanut oil.
When eggs begin to set, top with the zucchini mixture.
Add salt and pepper.
Add the cheese, and place under a hot broiler until the top browns and is set.
Slice as a pie
Mix the bread crumbs, milk, and lemon peel together.
Blend with the zucchini.
Whip the eggs, and add the water; whip again.
Pour into hot omelet pan greased with butter and peanut oil.
When eggs begin to set, top with the zucchini mixture.
Add salt and pepper.
Add the cheese, and place under a hot broiler until the top browns and is set.
Slice as a pie
Chef
