Spinach and Zucchini Frittata

Preheat oven to 325°F (160°C).

In non-stick 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 (23 cm) pie plate.

Bake in preheated 325°F (160°C) oven until set but still moist in centre, 35 to 45 minutes. Serve hot or cold.

Tips:

Frittata can also be cut into small squares and served warm or cold as hors d’oeuvres.

Preparation: 5 minutes

Cooking: 8 minutes