3 tablespoons olive oil
1/2 cup chopped onions
1/2 cup sliced mushrooms
1/2 cup sliced zucchini
1/2 package frozen artichoke hearts, thawed
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
6 eggs
1/4 cup canned tomato sauce

Heat the oil in a skillet (with ovenproof handle); saute the onions 5 minutes.

Add the mushrooms, zucchini and artichokes; saute 10 minutes.

Season with half the salt and pepper.

Beat the eggs with the remaining salt and pepper; pour over the vegetables.

Spoon the tomato sauce over the top.

Bake in a preheated 350 degree oven 15 minutes or until set.

Serve at once, cut in wedges.

The Frittata may also be baked in individual dishes, in which case serve in the dish.

Serves: 4-6.

The recipe in this entry was taken from "The Pleasures of Italian Cooking" by Romeo Salta, with an Introduction by Myra Waldo, photographs by Roberto Caramico, assisted by John Ciofalo. The book was published in New York by The MacMillan Company in 1962. For the complete copyright-free cook book visit www.archive.org. P.S. Romeo Salta introduces the Eggs and Cheese section of his cook book with the following text: "In my native country, eggs are almost never eaten for breakfast. And, unlike America where eggs are not very popular at lunch or dinner, they are very usual in Italy. It is a custom that I would like to see introduced in the United States, for there are few dishes so satisfying for lunch as a properly prepared egg dish. Italians like frittatas, which are like omelets, but are usually served flat with a sauce. They should never be overcooked, and for that matter, should always be cooked over low heat, for eggs toughen quickly when prepared with high heat. For a novel first course, serve a frittata to your guests..... Image -- Claude Monet: Luncheon, 1868.

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