July 25, 2012 | 1 minute read

Egg dishes are easy, cheap and fit into a cancer-fighting diet – especially this week’s Health-e-Recipe for Zucchini and Onion Frittata.

Eggs provide protein, some B vitamins, a few minerals and about 80 calories each. Onions and garlic are naturally good with eggs, as are zucchini. To make it even more savory, we use Parmesan – a hard cheese with a strong taste that goes a long way in a small amount. Freshly grated Parmesan tastes best.

We’ve even tested this stove-top cooking method. It’s easier than putting your frittata under the broiler – which needs an all-metal pan and is risky for burning. Instead, put a dish atop the pan, flip your frittata into it, then back into the pan and cook another minute or two. Top it with health-protective basil and a garnish of red pepper. Your dining partner will be impressed!

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