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Recipe Name: Zucchini And Red Pepper Frittata Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Appetizers Comments:
Preparation Time:
Number of Servings: 60

1 Tablespoon(s) Olive oil
1 Onion, chopped
1 Roasted red bell pepper
1 1/2 Pound(s) Zucchini, diced
2 Garlic cloves, minced
3 Tablespoon(s) Minced Parsley
10 Eggs
Salt and pepper, to taste
Beat together the eggs with salt and pepper to taste.Heat 1 tablespoon
oil in large skillet over medium heat. Add the choppedonion and cook
for about 3 minutes, stirring often, or until it beginsto soften.Add
the red pepper and cook, stirring, for a few minutes, until thepepper
begins to soften. Add the zucchini and garlic with salt andpepper to
taste. Add 1 more tablespoon oil, if necessary, or 2tablespoons
water.Cook for five to ten minutes, stirring, until the zucchini is
tender butstill bright green. Stir in chopped parsley. Stir the filling
into thebeaten eggs.Heat 1 tablespoon olive oil in a 12-inch nonstick
skillet overmedium-high heat. Pour in the egg mixture and stir with a
fork.Shake the pan gently, lifting up the edge of the frittata to let
the eggmixture run underneath. Reduce the heat to low, cover, and cook
forabout 10 minutes. The eggs should be just set.Brown the top of the
frittata under the broiler for about 2 minutes. Letcool.Loosen the edge
of the frittata from the pan with a spatula. Slide thefrittata out of
the pan.Cut the frittata into diamond-shaped pieces and arrange in a
decorativepattern on a serving platter.Posted to MC-Recipe Digest V1
#144Date: Tue, 09 Jul 1996 10:37:41From: PATRICIA KRAMER
<>Recipe By : The Classic Party Fare Cookbook/Martha
Rose Shulman

Nutrition (calculated from recipe ingredients)
Calories: 17
Calories From Fat: 9
Total Fat: 1.1g
Cholesterol: 31mg
Sodium: 13mg
Potassium: 45.8mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: 1.2g

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