Recipe: Zucchini Frittata (using lemon peel and Parmesan)

ZUCCHINI FRITTATA

1 zucchini
2 tbsp bread crumbs
2 tbsp milk
1/2 tsp grated fresh lemon peel
6 eggs
2 tbsp water
3 tbsp grated Parmesan or Romano cheese
1 tbsp butter or oil
1/4 tsp ground nutmeg
Salt and ground black pepper (to taste)

Slice the zucchini and blanch for 5 minutes in boiling water, drain; set aside.

Mix bread crumbs, milk and lemon peel together, combine with zucchini; set aside.

Whip eggs, add 2 tablespoons water and spices and whip again.

Pour into hot omelet pan greased with butter or oil. When eggs begin to set, top with zucchini mixture. Sprinkle with cheese, place under a hot broiler until slightly browned.

Makes 4 servings
Source: The Anderson's food garden