MMMMM----- REZEPTI fuer Windows 2.1 registriert, Format Meal-Master
 
       Title: Zucchini-Ricotta-Frittata
  Categories: Vegetables, Zucchini, Frittata, Italian
       Yield: 4 Portionen
 
       2 ts olive oil
       1    zucchini, thinly sliced
       1    shallot, finely chopped
       1    clove garlic, minced
     3/4 ts salt
       4 lg eggs
       4 lg egg whites
     1/2 c  part-skim ricotta cheese
     1/4 c  Parmesan cheese
            -- freshly grated
       3 tb chopped fresh parsley
       2 tb snipped fresh chives
       1 tb chopped fresh basil
            -- or 1 ts dried
     1/4 ts freshly ground black pepper
 
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            -- Eating Well May/June 1998
            -- MM-Format by
            -- Petra Hildebrandt
 
 In a 10-inch ovenproof nonstick skillet, heat 1 ts oil over medium-high
 heat. Add zucchini and shallot; cook, stirring, until zucchini is hust
 tender, about 4 minutes. Add garlic and saut‚ until fragrant, about 30
 seconds. Season with 1/4 ts salt. Transfer veggies to a bowl and let cool
 for 10 minutes. Wipe out skillet.
 
 In a medium bowl, whisk eggs and egg whites. Add ricotta, Parmesan, parsley,
 chives, basil, pepper and remaining 1/2 ts salt and whisk until smooth. Stir
 in vegetables. Preheat broiler.
 
 Add remaining 1 ts oil to the skillet, swirling to coat the bottom; heat
 over medium-low heat. Pour in egg mixture, shaking pan to distribute evenly.
 Cook until edges are set and frittata is browned on the bottom, 5 to 7
 minutes.
 
 Place skillet under broiler 6 inches below the below the heat source and
 cook until top of frittata is set, 2 to 3 minutes. Loosen edges and slide
 frittata onto a platter. Cut into wedges and serve.
 
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