Zucchini Frittata
Rec.foods.recipes/Recipe Queen (2000)

20 grams butter, melted
2 tablespoons olive oil
2 medium onions, thinly sliced
6 eggs, lightly beaten
1 small zucchini, thinly sliced
1 tablespoon shredded fresh basil
3/4 cup grated parmesan cheese.

Brush base and sides of deep, 19cm square cake pan with butter. Heat oil in pan and add onions, cook stirring until onions are soft. Cool. Combine onions, eggs, cheese, zucchini and basil in bowl; mix well. Pour into prepared tin and bake on a moderate oven for about 25 minutes or until set and lightly browned. Can be made a day ahead. Store covered in refrigerator.