Preparation / Directions:
Preheat oven to 450.
Season eggs with salt and pepper. Heat olive oil and butter together in skillet with oven- proof handle on medium. Add eggs. Stir until loosely scrambled. Remove from heat. Spread eggs evenly over bottom of skillet, lightly pressed down with spatula. Spread on artichoke hearts, zucchini, scallions, red bell pepper and parsley. Sprinkle with grated romano and parmesan cheeses. Place frittata in oven for about 6 minutes or until edges are golden brown and cheese is melty. Cut into wedges to serve.
Approximately 6-8 minutes.
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