Zucchini Frittata

Zucchini Frittata

Serves 8 or more. Recipe can be cut in half. Great for when company comes for lunch or a side dish for dinner. Serve either hot or cold.


1 clove garlic 1 small yellow onion 1 medium-large zucchini 2 large leaves Swiss chard or a "handful" of fresh spinach 2 tablespoons salad oil	8 eggs ½ teaspoon salt pepper to taste 1 cup grated Parmesan cheese

Preheat oven to 350°. Butter a 10 inch baking dish.

Process garlic in food processor until chipped. Cut onion and zucchini in chunks. Cut Swiss chard stems in 2 in lengths; cut leaves in 1 inch wide strips. Add onion, zucchini and chard stems to garlic and process with on-off bursts until coarsely chopped. Set aside. Process leaves with 3 long bursts or until coarsely chopped.

Heat oil in wide frying pan over medium heat, add chopped vegetables. Stir occasionally. Cook for 5 minutes or until vegetables are slightly limp. Remove from heat and cool slightly.

Process eggs, salt and pepper for 3 minutes. Add cheese and vegetables and process with 2 on-off bursts to mix. Pour unto buttered baking dish. Bake 30 minutes or until lightly browned.

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