North Beach Frittata

By Hklbrries

Ingredients

• Vegetable shortening
• 3 tbsp grated Parmesan cheese
• 2 quarts lettuce
• 1 cup shredded zucchini (about 1 medium)
• 1 cup chopped green onion
• 1 tbsp vegetable oil
• 4 eggs, lightly beaten
• 2 cups mild Cheddar cheese, shredded
• 1 cup ricotta cheese
• 1 cup frozen broccoli, cooked
• 1/2 cup biscuit mix
• 1 tsp oregano, crushed
• 1/2 tsp salt
• Paprika

Details

Servings 6

Preparation

Step 1

Generously grease an 8-inch spring form pan with shortening. Sprinkle with Parmesan cheese. Set aside. Preheat oven to 375 F. Chop lettuce finely. Saute lettuce, zucchini and green onion in hot oil until vegetables are soft and liquid has evaporated. In a bowl, combine eggs, 1 1/2 cups Cheddar cheese and ricotta cheese. Beat with wire whip until blended. Stir in broccoli, biscuit mix, oregano, salt and sauteed vegetables until well blended. Pour into prepared pan. Top with the remaining Cheddar cheese. Sprinkle with paprika. Bake in preheated oven 45 minutes until knife inserted comes out clean. Let stand 15 minutes. Run a sharp knife around edges. Remove pan side and serve. Delicious hot from the oven, or served cold at picnics.