ZUCCHINI FRITTATA

1/2 of a medium onion, chopped
1 clove garlic, minced
olive oil
2 cups sliced zucchini or a combo of zucchini and chopped artichoke hearts*
5 eggs, beaten
1/2 cup Parmesan cheese
1/4 cup milk
1/2 to 3/4 tsp Italian seasoning

Saute onion and garlic in just a little olive oil until wilted, about 1 1/2 to 2 minutes, add zukes and artichoke hearts, and saute about 1 more minute (don't overcook -- they should be somewhat firm). Spread vegetables in ungreased 8x8-inch baking dish.

Mix together eggs, parmesan, milk, and Italian seasoning. Pour egg mixture over vegetables.

Bake at 350 degree (or 325 degrees if glass baking dish) for 25 minutes or until firm.

Note from source: Good served with a tossed green salad, or sliced fresh tomatoes, and French bread or rolls for a nice vegetarian meal. Also good with corn on the cob. Sometimes I cut the frittata into small squares and serve room temperature as an appetizer.

*If using artichokes use about 1/3 cup and 1 2/3 cups zucchini. Use water packed artichokes - not the marinated variety.

Adapted from source: Pat/No. Cal.