Vegetable frittata
8 servings
Ingredients
| Quantity | 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 |
Directions
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.