Recipe - Red And Green Frittata

4 Tomatoes; peeled, seeded and
chopped
1 cup Chopped green onions;
(scallions)
2 Zucchini; cut in 1/8 inch
slices
12 Soda crackers; crumbled
5 Eggs
1 teaspoon Salt
1 ds Black pepper
1 teaspoon Crumbled oregano
3 tablespoon Oil.
One fourth cup White wine
One fourth cup Grated Parmesan cheese

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his is from the May 6, 1998 edition of the Los Angeles Times, Culinary SOS
column, compiled by Rose Dosti.

/centerflushrightCombine tomatoes, green onions, zucchini and cracker
crumbs in a large bowl.

Beat eggs in medium bowl with salt, pepper, oregano, oil and wine. Add egg
mixture to vegetables, tossing lightly to blend.

Pour into greased 9 inch deep dish pie plate. Sprinkle with Parmesan
cheese.

Bake at 300 degrees until knife inserted in center comes out clean, 50 60
minutes. Serve at room temperature.

Each Serving: 206 calories; 636 mg sodium; 180 mg cholesterol; 14 grams
fat; 11 grams carbohydrates; 9 grams protein. 0.47 gram fiber. Date: Tue,
19 May 1998 14:31:33 +0000
Posted to JEWISHFOOD digest by Harriet Neal queenbe@earthlink.net on
May 19, 1998