Vegetable frittata

Yield: 8 servings

Measure Ingredient
⅓ cup Chopped onion
⅔ cup Chopped green pepper
1 tablespoon Butter
4 tablespoons Olive oil
1½ cup Scrubbed, chopped zucchini
2 eaches Minced garlic cloves
½ teaspoon Salt
¼ cup Peel, seed and chop tomatoe
6 eaches Large eggs, beaten

In skillet, cook onions and green pepper in butter and 2 tablespoons olive oil, stirring, 5 minutes. Add zucchini, cook covered 4 minutes. Add garlic, salt and tomato, cook stirring, 5 minutes.

Transfer to bowl. Cool. Add eggs. Over medium heat, heat 2 tablespoons olive oil in 10" ovenproof skillet. Add egg mixture, cook 3-5 minutes till underside is set.

Bake preheated 400 F dregrees oven for 1 to 2 minutes till puffed and golden. Cut into wedges.

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