Classic Frittata

A classic Italian breakfast dish, that is naturually Low-Carb.
A Frittata is basically a large, baked, vegetable omlett.

6 large Eggs
3 tablespoons Olive Oil
1/2 to 3/4 cup of minced Onion
2 or 3 Zucchini, THINLY sliced
5 oz. of chopped, frozen Spinach (OPTIONAL)
1 14 ounce can peeled Tomatoes (chopped & drained)
6-8 ounces Parmesan Cheese (grated)
1/2 teaspoon Salt
1/4 teaspoon Black Pepper
1 tablespoon chopped Parsley
a few fresh Basil leaves (chopped)

Large Oven-Proof Skillet
Large mixing bowl

1. Chop the Onions & slice the Zucchini THINLY.
2. Drain and chop the peeled Tomatoes and set aside.
3. Move the oven rack to 4 inches from the top broiler element and preheat oven to 350°
4. Heat the Olive Oil in a large Oven-Proofskillet.
5. Add the Onions and saute until lightly golden.
6. Add the Zucchini and continue cooking (stirring occasionally) until golden brown on both sides.
7. Add the Tomatoes ∧ Spinach and cook over MEDIUM heat until the mixture is thick.
8. Meanwhile, beat the Eggs, Eggs, Salt, Pepper, Parsley, Basil, and 1/2 the Parmesan Cheese a large mixing bowl until smooth.
9. Drain off any excess oil from the Tomatoe mixture and the egg mixture, and stir gently until well mixed.
10. Melt the 2 tablespoons of butter in the skillet and pour in the egg mixture.
11. Cook over LOW heat until the mixture is firm and sets.
12. Remove from the stove, sprinkle the remaining Parmesan Cheese over the top.
13. Place the skillet in the oven under the broiler until the cheese is golden brown.
14. Be carefull NOT to let it BURN.

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