Zucchini Frittata Recipe
Ingredients
| Zucchini | 6 Small | |
| Olive oil | 3 Tablespoon | |
| Butter/Margarine | 2 Tablespoon | |
| Eggs | 8 | |
| Salt | 1 Teaspoon | |
| Ground black pepper | To Taste | |
| Parmesan cheese | 1/2 Cup (16 tbs), grated | |
| Prosciutto | 3 Ounce |
Directions
Remove tips from unpeeled zucchini and slice thinly.
In large heavy skillet, heat olive oil and butter together.
Add zucchini and cook, stirring frequently, until tender and lightly tinged with brown, about 5 minutes.
Beat eggs and season with salt and pepper and 2 tablespoons of the cheese.
Pour over zucchini.
Stir lightly, then cook over medium heat until omelet is set on the bottom but still soft looking on top, 4 to 5 minutes.
Sprinkle with prosciutto and balance of Parmesan.
Put under broiler a few minutes, until cheese is melted.
Serve from pan, cut in wedges.
In large heavy skillet, heat olive oil and butter together.
Add zucchini and cook, stirring frequently, until tender and lightly tinged with brown, about 5 minutes.
Beat eggs and season with salt and pepper and 2 tablespoons of the cheese.
Pour over zucchini.
Stir lightly, then cook over medium heat until omelet is set on the bottom but still soft looking on top, 4 to 5 minutes.
Sprinkle with prosciutto and balance of Parmesan.
Put under broiler a few minutes, until cheese is melted.
Serve from pan, cut in wedges.
Chef
