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| 1 cup |
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Zucchini, shredded |
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| ½ cup |
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Onion, chopped |
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| 1 tsp |
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Cooking Oil |
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| 3 |
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Eggs, beaten |
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| ¼ tsp |
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Salt |
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| 1 cup |
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Swiss cheese, shredded (4 ounces) |
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| 1 |
In an 8 inch ovenproof skillet over medium heat, saute zucchini and onion in oil for 2 to 3 minutes or until tender. |
| 2 |
Pour eggs over top; sprinkle with salt. Cook until almost set, 6 to 7 minutes. |
| 3 |
Sprinkle with cheese. |
| 4 |
Bake, uncovered, at 350° for 4 or 5 minutes or until the cheese melts. |
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| Yield: 2 Servings |
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