Frittata can be cut into small pieces and served as an Hors d’oeuvre.
1 garlic clove, minced
2 cups thinly sliced zucchini
6 Large fresh eggs
1/2 cup grated Fontina cheese
2 tablespoons chopped Italian parsley
In a non-stick skillet, place garlic and zucchini and saute about 5 minutes.
Mix eggs, cheese and parsley. Add to skillet and cook until bottom is set.
Cover to cook top or place under a broiler.
Makes 4 servings.
NOTE:
To blend eggs easily. Poke the yolks with a knife or fork first to break the protective membrane, then mix.
To peel a garlic clove easily, cut off the ends and then bang the clove against a cutting board with the flat of a knife. The garlic will jump out of its skin.
Nutrition Information per serving: Calories 179, Protein 14 g., Carbohydrates 4 g., Fat 12 g., Cholesterol 334 mg., Sodium 206 mg., Iron 1.6 mg.