Frittata #2

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Frittata #2 Ingredients

1 c Chopped cooked asparagus or	1 Clove garlic
1 c Chopped zucchini	Seasoning salt
1 c Cooked chopped spinach;	Black pepper
1 c Chopped large marinated	Oregano
1/2 c Chopped onion	8 Eggs
Olive oil	3 tb Grated parmesan

Instructions for Frittata #2

1. Combine vegetables with some olive oil and chopped garlic in an ovenproof skillet and season with salt, pepper and oregano. Saute about 4 to 5 minutes, stirring constantly. 2. Beat eggs with Parmesan. Stir in sauteed vegetables, then return mixture to skillet. 3. Cover and cook over low heat until lightly browned on the bottom. Place in 350 F oven and bake 10 minutes or until nicely browned. 4. Loosen the omelet by sliding a small spatula around the edges. Serve in wedges. TONYS SOUTH POST OAK, HOUSTON. WINE: CHATEAU PEYMARTYIN 1973 From the . Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: Cuisine: Uncategorized

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