A new approach to the Western omelet. For variety and color add red and green peppers, ham, or crumbled bacon. Use a heavy 8-inch cast-iron skillet or a pan that can go from stove top to oven. Allow 2 eggs per person and increase the other ingredients as necessary. Cut the frittata into wedges before serving. –The Bakers, Stone Ridge, New York
2 tablespoons butter
1/2 medium onion, chopped
6 to 8 thin slices zucchini
1 tablespoon cream
Salt and pepper to taste
1/2 cup grated sharp cheddar cheese
Preheat oven to 425°F. Melt the butter in a small skillet and sauté the onion and zucchini until soft but not brown. Beat together the eggs, cream, and salt and pepper to taste. Pour the eggs into the skillet and cook over medium heat until the bottom is set. (The top will still be runny.) Sprinkle the cheese on top of the eggs. Place the pan in the oven and cook approximately 15 minutes or until the top is puffed and brown. Loosen with a spatula and serve on a warm plate.
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