Italian Frittata

Description

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Meadows Estate in Wills Point, Texas in 1991.

Ingredients

• 4 tablespoons vegetable oil
• 1 medium zucchini diced
• 1 celery stalk diced
• 2 medium tomatoes peeled seeded and chopped
• ¼ teaspoon salt
• ½ teaspoon freshly ground black pepper
• 4 eggs
• 2 tablespoons grated parmesan cheese
• 1 teaspoon chopped fresh basil

Directions

1. Heat 2 tablespoons oil in large skillet over low heat.
2. Add zucchini and celery then cook gently for 5 minutes.
3. Add tomatoes, salt and pepper then simmer stirring occasionally for 15 minutes.
4. In a small bowl beat eggs with cheese and basil.
5. Add remaining oil to pan and heat 1 minute.
6. Pour in egg mixture and cook 4 minutes.
7. Carefully flip mixture and continue cooking second side 4 minutes.
8. Cut into quarters and sprinkle with parmesan.
9. Garnish with basil and serve immediately.