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Title: Vegetable Frittata
Categories: Eggs, Spanish, Zucchini
Yield: 4 Servings

6 sl Bacon
2 sm Zucchini
1 tb Oil
1 md Onion; chopped
1 c Potatoes; cooked, diced
2 tb Parsley; up to 3 tb, chopped
6 Eggs
1 ts Salt
1/2 ts Pepper
1 ds Tabasco sauce
3 tb Parmesan cheese;
- freshly grated

This is something like the Spanish tortilla omelete. Frittatas are
good for breakfast dishes because they use up odds & ends of leftover
meat & vegetables.

Cut bacon into small pieces & cook slowly until cooked but not crisp.
Remove, leaving fat in pan. Cut zucchini into pieces. Add oil to bacon
drippings & saute vegetables lightly for 1 to 2 minutes, until heated
through & mixed. Sprinkle with parsley.

Beat eggs with salt, pepper & tabasco sauce & pour over zucchini
mixture. Cook over low heat. As egg begins to set, lift sides with
spatula to let it run underneath. When browned around edges & set at
the bottom, sprinkle with cheese, place under hot broiler until top
is set, browned, & slightly puffy. Serve at once.

You can also use: cubed cooked ham or sausage; sliced mushrooms,
broccoli, or cauliflower; artichoke hearts; roast pork, chicken,
turkey, cubed chicken livers; fresh herbs (tarragon or oregano).

Recipe by Oregon State University Extension Service, 1979

Recipe FROM: Favorite Zucchini Recipes cookbook

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