Zucchini Frittata

1. 1

   Heat oil in skillet and cook minced onion and garlic slowly in it 10 minutes.

2. 2

   Add zucchini cut into thin slices.

3. 3

   Add peeled and cut-up tomato, seasoning, and herbs.

4. 4

   Cover, and cook until vegetable is tender.

5. 5

   Take from stove and cool.

6. 6

   Beat eggs lightly, season, and mix with cooled vegetables.

7. 7

   Pour back into skillet, cover tightly and cook over a slow fire until the edges of the frittata pull away from the pan.

8. 8

   If the middle puffs up, prick it with a long sharp knife

9. 9

   When it is solid, brown lightly under a slow broiler flame in a preheated oven, cut in slices like a pie, and serve at once..

* Per serving · 4 servings · Values may vary.

No additional tips available.