The No-Fret Frittata

I have a 10-minute recipe for frittata. Heat 1 tablespoon of olive oil in an oven-proof skillet. Add 1 thinly sliced zucchini, 6 thinly sliced green onions, 6 thinly sliced large mushrooms, 2 chopped garlic cloves and salt and pepper to taste. Saute the vegetables about 5 minutes, stirring occasionally. While this is cooking, beat 6 eggs (or the equivalent of egg substitute). Pour the eggs over the veggies. Cook slowly until the eggs are set, then place the skillet beneath a preheated broiler a few minutes until the frittata is golden brown.

Remove it from the broiler and sprinkle it with grated Parmesan cheese. Cut into 6 wedges. Serve the frittata with toast or crusty bread. Offer salsa or sour cream on the side. Any other veggies may be substituted, depending on what’s in season. Use as many or few veggies as you like. This will serve 6, or 3 with hearty appetites.

--JEAN MACGREGOR

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