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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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THIS RECIPE was always one of my family's favorites, and it remains so for my husband and me. When we plan a trip by car, I make the frittata the night before, stuff it into pita bread in the morning and microwave each one for a minute or two. Then I wrap them in a towel, and down the road an hour or so, we enjoy a still-warm breakfast! -Carol Blumenberg, Lehigh Acres, Florida Ingredients:
1/2 cup chopped onion |
1 cup shredded zucchini |
1 teaspoon canola oil |
3 eggs |
1/4 teaspoon salt |
1 cup (4 ounces) shredded swiss cheese |
Directions:
1. In an 8-in. ovenproof skillet over medium heat, cook onion and zucchini in oil until crisp-tender. Beat eggs and salt; pour over the top. Cook until almost set, 6-7 minutes. Sprinkle with cheese. Bake at 350° for 4-5 minutes or until cheese is melted. Yield: 2 servings.
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