FRITTATA WITH CHEESE AND VEGETABLES

3 tbsp olive oil
2 cloves garlic
1 small onion, chopped
6 eggs
3 tbsp finely chopped fresh parsley
1/2 cup freshly grated parmesan cheese
1/2 tsp thyme, crumbled
3/4 cup cooked vegetables, drained and diced (a combination of 2 or more: zucchini, spinach asparagus, green beans, eggplant, artichoke heart, tomatoes)
salt (to taste)
1/4 tsp freshly ground pepper

Preheat the broiler.

Heat the oil in a heavy skillet. Cook the garlic until it is lightly brown, and add the onion and cook until soft. Discard the garlic and remove the skillet from the heat.

In a bowl, combine remaining ingredients. Put the skillet back on very low heat. Pour in the egg mixture, stirring to incorporate the onions. Cover and cook 2-3 minutes, until the edges shrink a little.

Slip under the broiler to brown lightly.

VARIATIONS:

SAUSAGE AND PEPPER FRITTATA:
Instead of using the 3/4 cup cooked vegetables, saute with the onion and garlic 1/2 green pepper, in 1/2 inch squares, and 8 thin slices pepperoni sausage in the oil before adding the eggs.

MUSHROOMS, HAM AND RED (OR GREEN) PEPPER FRITTATA:
Instead of using 3/4 cup cooked vegetables, saute with the onion and garlic 1/4 pound small mushrooms (or large one cut in quarters), about 1/3 cup diced ham, and 1/2 sweet red or green pepper, diced. Yield: 4 servings

Servings: 4
Source: The Fanny Farmer Cookbook