Egg Dishes and Breakfast Entrees
Zucchini Fritatta

Makes 4 Servings

8 eggs
1 small sweet onion
2 medium size zucchini
6 oz grated parmesan cheese
6 oz cottage cheese
½ Knorr’s chicken bouillon cube
3oz Olive oil
½ cup good white wine
Salt and peeper to taste

Finely chop the sweet onion

Wash and thinly slice the zucchini
(a mandolin works great)

In a frying pan heat up the oil and bouillon cube until it dissolves

Add onions and saute for about 2 minutes

Add zucchini and cook until soft

Add wine and cook until wine reduces about 1 minute

Add salt and pepper to taste

In a separate bowl beat eggs add cottage and parmesan cheese and mix together.

When zucchini has cooled mix into the egg and cheese mixture

Place misture into 4-8oz ramekins or a 9 inch glass pie dish

Cook at 350 for about 30 minutes

Garnish with sour cream and salsa

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Address: 1436 G Street
Napa, CA
Telephone: 707-252-8144
www.arborguesthouse.com
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