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ZUCCHINI-SPINACH FRITTATA 
8 zucchini, thinly sliced
4 tbsp. butter (or corn oil)
1 onion, thinly sliced
3/4 lb. fresh mushrooms, sliced
3 c. finely chopped fresh spinach
4 eggs
1 1/2 c. light cream
1/4 tsp. salt
1/4 tsp. pepper
1/2 tsp. thyme
1/2 tsp. basil
Grated cheese (Cheddar or Mozzarella)

In 12 inch skillet, saute zucchini in 2 tablespoons butter over high heat for 15 minutes. Remove with slotted spoon and put in bottom of shallow 2 quart casserole. Add one more tablespoon butter to same skillet and saute onion over high heat for 5 minutes. Layer over zucchini. Add rest of butter and saute mushrooms over moderate heat for 3 minutes.

Add spinach and saute 3 minutes, stirring constantly. Place mixture on top of zucchini. In medium mixing bowl, beat eggs with whisk, adding cream gradually. Quickly mix in salt, pepper and herbs and pour this over vegetables. Sprinkle generously with cheese and bake in 375 degree oven for 25-30 minutes. Serve very hot, cut in wedges. The vegetables can be done and layered several hours ahead. Eggs, cream and seasonings can be prepared 30 minutes ahead.

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