Zucchini Frittata

1 cup thinly sliced zucchini, 1 small
1/2 cup thinly sliced leek, 1 medium
1 Tbsp butter or margarine
6 eggs
2 Tbsp each snipped parsley, water
1/2 tsp snipped fresh rosemary or 1/8 tsp. dried, crushed
1/2 tsp salt
1/8 tsp pepper
1/2 pkg (4-1/2 oz.) camembert cheese, or 2 Tbsp shredded parmesan cheese

In an omelet pan or 10" oven-proof skillet, cook zucchini and leek in hot butter
until tender. Beat together eggs, parsley, water, rosemary, salt and pepper. Pour
egg mixture over vegetables. Cook over medium-low heat. As mixture sets, run a
spatula around edge of skillet, lifting egg mixture to allow uncooked portion to
flow underneath. Continue cooking and lifting until egg mixture is almost set
(surface will be moist). Place pan in a 400 F. oven. Bake, uncovered, about 4
minutes or until top is set. Cut half circle of camembert horizontally (if
using); cut each half into 2 or 3 wedges and place on frittata or, sprinkle
frittata with parmesan cheese. Allow cheese to melt slightly before serving.

Jenn B aka Mom2Sam and Tiny

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