Zucchini Omelet
3 tbsp. Olive oil
1 onion (or 3 sm. Green onions)
1 clove garlic
5 sm. Zucchini thinly sliced
1 lg. Fresh tomato peeled and chopped
Salt and pepper to taste
1 tsp. Herbs (parsley sweet marjoram or thyme)
9 eggs
In heavy skillet add olive oil onion and garlic all finely minced. Add
Zucchini tomato salt and pepper and herbs. Cover skillet and cook mixture
Until zucchini are tender. Turn mixture into a bowl and let cool. Beat eggs
Lightly season with salt and pepper mix into cooled vegetables. Pour it all
Back into skillet cover tightly cook over low heat until edges of frittata
Pull away from pan. If middle puffs up prick with a sharp knife. When omelet
Is firm brown it lightly under the broiler. Cut into wedges and serve at once