Recipe - Frittata For Dinner (Mf)

One fourth cup Olive oil
1 lg Onion; thinly cut or sliced up
2 md Plump zucchini
4 ounce Black forest ham; cut into
thin strips
6 Eggs; lightly beaten
2/3 cup Freshly grated parmesan
cheese
2 tablespoon Fresh chopped herbs; (up to
3), like basil, tarragon or
rosemary
Salt and freshly ground
black pepper

In a 12inch skillet heat olive oil. Add onions, cover and cook over medium
heat for 10 minutes or until soft. Meanwhile, cut ends off zucchini, scrub
them clean and cut into 1/4inch rounds. When onions are tender, uncover
skillet and evaporate liquid until onions begin to sizzle in skillet and
are turning golden brown. Add zucchini rounds and cook over medium heat,
uncovered until lightly browned. Remove vegetables with a slotted spoon,
tilting skillet away from you to let as much of the oil run out as
possible. Cool vegetables slightly, but leave oil in pan. Meanwhile, beat
eggs with cheese and season with salt, pepper and fresh herbs of choice.
Add onions and zucchini back to eggs and add ham as well. If there is not
enough oil left in skillet in which you cooked onions, add a tablespoonful
or so more olive oil and heat. Return eggs to skillet, turn heat down as
low as possible and cook for 10 to 15 minutes or until eggs are set and
thickened but top is slightly moist and uncooked.

At this point you can slide pancake out of skillet, flip over and return to
skillet or, brown it slightly and finish cooking, run it under broiler for
30 seconds. Cut into wedges and serve with salad.

Yield: 4 servings

Busted by Gail Shermeyer 4paws@netrax.net

Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6640 Posted to MCRecipe Digest
V1 #749 by 4paws@netrax.net (ShermeyerGail) on Aug 19, 1997