"The belly rules the mind."--Spanish Proverb

Zucchini and Artichoke Frittata Recipe

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This recipe for Zucchini and Artichoke Frittata, by , is from The Duke Doctor of Physical Therapy Class of 2010 Cookbook P, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jessica Powley
Added: Sunday, June 15, 2008


4 sprigs of thyme
6 T. olive oil
1 red onion, thinly sliced
1 garlic clove, thinly sliced
5 artichoke hearts
1 (14 oz.) can of cannellini beans, drained and washed
1 large zucchini shredded
5 eggs
1 oz. Parmesan cheese

1. Finely chop the thyme leaves and mix them with a pinch of salt and pepper. Set aside.

2. Heat olive oil in a 10 inch skillet, and cook sliced onion and garlic until softened.

3. Add sliced artichokes, cannellini beans, and shredded zucchini to the pan and cook for 3-4 minutes.

4. Add seasoning from step one. Allow to cool for 2-3 minutes.

5. Beat eggs in mixing bowl. Add zucchini-artichoke mixture to eggs and fold together.

6. Pour mixture into hot skillet. Stir gently with spatula while over heat for 2 minutes, until frittata starts to set. Cook on the lowest heat possible, as with an omelet, until firm.

7. Place a plate over the pan and flip frittata onto it. Dust with Parmesan cheese, and serve.




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