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Cook'n with Betty Crocker 
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Savory Zucchini Frittata |
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Serves: 3 Print this Recipe6 eggs 1/4 cup water 3 tablespoons chopped parsley 2 tablespoons soft bread crumbs 1 teaspoon salt 1 clove garlic, finely chopped 1 tablespoon vegetable oil or olive 1 cup 1/4-inch zucchini slices (about 1 medium) Flour 1 tablespoon grated Parmesan cheese Beat eggs, water, parsley, bread crumbs, salt and garlic. Heat oil in 8-inch nonstick ovenproof skillet over medium heat until hot. Coat zucchini lightly with flour; cook until golden, about 2 minutes on each side. Pour egg mixture over zucchini. Cook without stirring until eggs are thickened throughout but still moist, 3 to 5 minutes. Gently lift edge with fork so that uncooked portion can flow to bottom. Sprinkle with cheese. Set oven control to broil. Broil omelet with top 5 inches from heat until golden brown, 3 to 4 minutes. Loosen edge with spatula; slip cheese side up onto serving plate. 1 Serving: Calories 225 (Calories from Fat 135); Fat 15g (Saturated 4g); Cholesterol 425mg; Sodium 970mg; Carbohydrate 8g (Dietary Fiber 1g); Protein 15g. From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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