ZUCCHINI FRITTATA
Iraqi omelet. The difference is that the omelet is taller, you slice it like a pie, and you cook it in a smaller fry pan. I'm putting in parenthesis how I made this for my taste.
Provided by Dienia B.
Categories Breakfast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in a small fry pan. (I used a small saucepan.).
- Add onion; cook on low heat until translucent.
- Add zucchini, (I only used 1 zucchini) salt and pepper. Do not overcook. Zucchini should still have crunch.
- In a large bowl whisk eggs (I used 4 eggs ), and salt.
- Add the zucchini mixture; mix. (I put in eggs then added onion mixture).
- Add finely diced sage or basil now if using. Add only 1 leaf; don't go crazy.
- Coat bottom and sides of fry pan with olive oil. (I used Pam after I lifted out veggies, and took out most oil in a sauce pan with a little oil).
- Add zucchini egg mixture; have on low heat. Keep lifting up omelet and letting it run underneath; when almost dry on top, flip).
- Cover saucepan with a plate.
- Here is the hard part.
- SLOWLY, with the bottom part cooked, flip the mixture onto the plate and slide back into the pan, uncooked side down.
- Finish cooking.
- DO NOT BURN YOURSELF TRYING TO DO THIS.
- I have found a couple of seconds in microwave will set eggs nicely.
Nutrition Facts : Calories 208.2, Fat 14.5, SaturatedFat 3.5, Cholesterol 279, Sodium 123.1, Carbohydrate 8.5, Fiber 2.3, Sugar 6, Protein 12
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