Veggie Wednesday

Zucchini Frittata

6 large eggs
6-8 fresh basil leaves, cut into strips
1/2 t fresh oregano, minced
1/2 c cottage or ricotta cheese
5 Ta grated Parmesan cheese
2 T olive oil
1 medium tomato, sliced
1 medium zucchini, sliced
salt and pepper to taste

Beat eggs with salt, pepper, basil & oregano. Stir in
cottage cheese and half of the Parmesan cheese.
Saute the zucchini in the olive oil until lightly browned.
Pour in egg mixture, top with tomato slices and sprinkle with
remaining Parmesan.
Cook over medium heat until eggs are set in bottom of pan, about 10 minutes.
Place under broiler until lightly browned. Serve in wedges.

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