Another one from "Lighthearted at home: The Very Best of Anne Lindsay"
SPINACH AND ZUCCHINI FRITTATA:
This frittata is ideal cut into wedges and served as a first course with a salad or sliced tomatoes for brunch, lunch or dinner. Or cut into small squares and serve warm or cold as hors d'oeuvres.
1 tsp olive oil
1 medium onion, chopped
1 clove of garlic, minced
2 cups of thinly sliced unpeeled zucchini
1/2 cup grated part-skim mozzarella cheese (optional)
1/4 cup chopped fresh parsley
4 eggs, lightly beaten
10 oz of freshly chopped spinach
1/2 tsp or less of salt
1/4 tsp freshly ground pepper
pinch of nutmeg
In nonstick skillet, heat oil over medium heat. Add onion and garlic; cook until onion is tender. Add zucchini, cook, stirring for 5 minutes.
In bowl, combine cheese, parsley, eggs spinach, salt, pepper and nutmeg; stir in zucchini mixture. Spoon into lightly greased 9-inch pie plate. Bake in 325 F over for 35 to 45 minutes or until set but still moist in center. Serve hot or cold.