Subj : Vegetable Frittata
To   : All
From : Ben Collver
Date : Thu Mar 27 2025 12:29:45

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Vegetable Frittata
 Categories: Eggs, Spanish, Zucchini
      Yield: 4 Servings

      6 sl Bacon
      2 sm Zucchini
      1 tb Oil
      1 md Onion; chopped
      1 c  Potatoes; cooked, diced
      2 tb Parsley; up to 3 tb, chopped
      6    Eggs
      1 ts Salt
    1/2 ts Pepper
      1 ds Tabasco sauce
      3 tb Parmesan cheese;
           - freshly grated

  This is something like the Spanish tortilla omelete. Frittatas are
  good for breakfast dishes because they use up odds & ends of leftover
  meat & vegetables.

  Cut bacon into small pieces & cook slowly until cooked but not crisp.
  Remove, leaving fat in pan. Cut zucchini into pieces. Add oil to bacon
  drippings & saute vegetables lightly for 1 to 2 minutes, until heated
  through & mixed. Sprinkle with parsley.

  Beat eggs with salt, pepper & tabasco sauce & pour over zucchini
  mixture. Cook over low heat. As egg begins to set, lift sides with
  spatula to let it run underneath. When browned around edges & set at
  the bottom, sprinkle with cheese, place under hot broiler until top
  is set, browned, & slightly puffy. Serve at once.

  You can also use: cubed cooked ham or sausage; sliced mushrooms,
  broccoli, or cauliflower; artichoke hearts; roast pork, chicken,
  turkey, cubed chicken livers; fresh herbs (tarragon or oregano).

  Recipe by Oregon State University Extension Service, 1979

  Recipe FROM: Favorite Zucchini Recipes cookbook

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