Recipe: Italian Zucchini Frittata (using Parmesan and parsley, Betty Crocker)

ITALIAN ZUCCHINI FRITTATA

6 eggs
1/4 cup water
3 tablespoons chopped fresh parsley
3 tablespoons soft bread crumbs
1 teaspoon salt
1 clove garlic, finely chopped
2 tablespoons olive or vegetable oil
1 medium zucchini, cut into 1/4-inch slices (about 1 cup)
2 tablespoons all-purpose flour
2 tablespoons grated Parmesan cheese

Beat eggs, water, parsley, bread crumbs, salt and garlic; set aside

Heat oil in 8-inch oven-proof skillet over medium heat.

Coat zucchini with flour. Cook zucchini in oil about 2 minutes on each side or until golden.

Pour egg mixture over zucchini. Cook 3 to 5 minutes or until eggs are
thickened throughout but still moist. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Sprinkle with cheese.

Set oven control to broil. Bro l omelet with top about 5-inches from heat 3 to 4 minutes or until golden brown.

Makes 3 servings
From: Recipelink.com
Source: Recipe Booklet - Betty Crocker 30 Minutes or Less, Betty Crocker Creative Recipes No. 59, July 1991