Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons chopped parsley
2 tablespoons olive oil
2 tablespoons butter
1 dozen eggs
salt & black pepper
10 canned artichoke hearts
1 zucchini
3 scallions
2 canned red bell peppers
1/4 cup grated romano cheese
1/4 cup grated parmesan cheese
Preparation:
Preheat oven to 450.
Season eggs with salt & pepper. Heat olive oil & butter together in skillet with oven- proof handle on medium. Add eggs. Stir until loosely scrambled. Remove from heat. Spread eggs evenly over bottom of skillet, lightly pressed down with spatula. Spread on artichoke hearts, zucchini, scallions, red bell pepper & parsley. Sprinkle with grated romano & parmesan cheeses. Place frittata in oven for about 6 minutes or until edges are golden brown & cheese is melty. Cut into wedges to serve.
Approximately 6-8 minutes.
