Serves: 4
Total Calories: 328

8 eggs
3 tablespoons cream
1/4 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons Parmesan cheese, grated
4 tablespoons vegetable oil
1 clove garlic minced (optional)
1 pound zucchini tender young, washed, unpared, and thinly sliced
4 green onions, sliced, using part of green stems

With fork lightly blend eggs, cream (may substitute with water), salt, pepper to taste, and cheese (grated Romano cheese may be substituted for Parmesan) set aside. In 10- or 11-inch skillet, combine 3 tablespoons of the oil with garlic. Cook and stir just until garlic is golden. Add zucchini and onion slices and cook lightly for 3 to 4 minutes spread evenly over bottom of pan. Pour egg mixture over vegetables and cook, without stirring, until eggs begin to set.
With wide spatula, loosen and lift egg mixture around outer edge of pan, allowing uncooked egg to flow down onto bottom of pan. Continue cooking until bottom is lightly browned and eggs are almost set but top of center is still moist and creamy. Invert frittata onto plate, add remaining 1 tablespoon oil to skillet, then slide frittata back into skillet, uncooked side down. Cook about 2 minutes more until bottom is lightly browned, then invert onto serving plate. Cut into wedges and serve hot or at room temperature.
Note: Other vegetables such as spinach, chard, or asparagus may be used in place of zucchini. Firm vegetables may need to be partially cooked and drained before placing in skillet.

Nutritional Facts:

Serves: 4
Total Calories: 328
Calories from Fat: 218

More Recipes from the Managing Your Meals Cookbook:
Cheesy Egg Cups
Creamed Hard-Cooked Eggs
Deviled Eggs
Egg Casserole
Mixed Vegetables with Poached Eggs
Mushroom Quiche
Omelet
Poached Eggs on Toast
Scrambled Eggs
Western Omelet
Zucchini Egg Scramble
Zucchini Frittata