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Zucchini Frittata

1 garlic clove, minced
2 cups thinly sliced zucchini
6 Large Chino Valley fresh eggs
1/2 cup grated Fontina cheese
2 tablespoons chopped Italian parsley

1. In a non-stick skillet, place garlic and zucchini and saute about 5 minutes.
2. Mix eggs, cheese and parsley. Add to skillet and cook until bottom is set.
3. Cover to cook top or place under a broiler.

Makes 4 servings.

Cooking Tip:
To Blend Eggs Easily: Poke the yolks with a knife or fork first to break the protective membrane, then mix.

To Peel a Garlic Clove Easily: Cut off the ends and then bang the clove against a cutting board with the flat of a knife. The garlic will jump out of its skin.

About this recipe:
Frittata can be cut into small pieces and served as an Hors d'oeuvre.

Nutrition Information per serving: Calories 179, Protein 14 g., Carbohydrates 4 g., Fat 12 g., Cholesterol 334 mg., Sodium 206 mg., Iron 1.6 mg.

Recipe provided courtesy of Chino Valley Ranchers.