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Mama Helen's Zucchini Frittata

Kraft Memeber Recipe
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Makes: 4 servings Total Time: 1 hr
Category: Breakfast/Brunch Sub Category: Casseroles & Skillets

what you need
  • Olive oil (No other kind of oil will do!)
  • 1 zucchini, thinly sliced then halved
  • 1 cup sliced portabella mushrooms
  • 1 cup chopped yellow or white onion
  • 3 teaspoons minced garlic
  • 4 small tomatoes, chopped
  • 6 eggs
  • 3 teaspoons Kraft Grated Parmesan Cheese
  • 1-2 cups shredded Kraft Italian Five Cheese Blend
  • Black pepper to taste
make it
In large nonstick frying pan (preferably Dutch oven), heat olive oil on medium. Add zucchini, mushrooms, onions, garlic and tomatoes. Fry uncovered for about a half hour, stirring occasionally until vegetables are very tender.

Whisk eggs and Kraft Grated Parmesan Cheese until blended. Pour on top of vegetables. Cover and cook for 7 minutes or until eggs are set.

Sprinkle Kraft Italian Five Cheese blend on top, cover and cook an additional 3 minutes or until melted. Add pepper to taste.
If you need a good recipe to use your summer harvest vegetables, you should try this. You can slice this right in the pan (cutting pizza type slices with a plastic spatula) and transfer to your plate.
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