Red and Green Frittata Recipe

Free Recipe Red and Green Frittata

Recipe Type: Free Recipes

Recipe Preparation: bake

Cooking Ingredients for Red and Green Frittata Recipe

4 Tomatoes; peeled, seeded and
-chopped
1 c Chopped green onions;
-(scallions)
2 Zucchini; cut in 1/8 inch
-slices
12 Soda crackers; crumbled
5 Eggs
1 ts Salt
1 ds Black pepper
1 ts Crumbled oregano
3 tb Oil.
1/4 c White wine
1/4 c Grated Parmesan cheese

Red and Green Frittata Preparation

</flushright></x-rich><x-rich><flushright><flushright><flushright><center>T his is from the May 6, 1998 edition of the Los Angeles Times, Culinary SOS column, compiled by Rose Dosti. /center><flushright>Combine tomatoes, green onions, zucchini and cracker crumbs in a large bowl. Beat eggs in medium bowl with salt, pepper, oregano, oil and wine. Add egg mixture to vegetables, tossing lightly to blend. Pour into greased 9 inch deep dish pie plate. Sprinkle with Parmesan cheese. Bake at 300 degrees until knife inserted in center comes out clean, 50 – 60 minutes. Serve at room temperature. Each Serving: 206 calories; 636 mg sodium; 180 mg cholesterol; 14 grams fat; 11 grams carbohydrates; 9 grams protein. 0.47 gram fiber. Date: Tue, 19 May 1998 14:31:33 +0000 Posted to JEWISH-FOOD digest by Harriet Neal <<queenbe@earthlink.net> on May 19, 1998

Cooking Temperature:

Recipe Serves: 6

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