Italian Frittata

ITALIAN FRITTATA 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. 4 tablespoons vegetable oil 1 medium zucchini diced 1 celery stalk diced 2 medium tomatoes peeled seeded and chopped 1/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 4 eggs 2 tablespoons grated parmesan cheese 1 teaspoon chopped fresh basil Heat 2 tablespoons oil in large skillet over low heat. Add zucchini and celery then cook gently for 5 minutes. Add tomatoes, salt and pepper then simmer stirring occasionally for 15 minutes. In a small bowl beat eggs with cheese and basil. Add remaining oil to pan and heat 1 minute. Pour in egg mixture and cook 4 minutes. Carefully flip mixture and continue cooking second side 4 minutes. Cut into quarters and sprinkle with Parmesan. Garnish with basil and serve immediately.

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