Vegetable Frittata

Name: Vegetable Frittata
Ingredients: 1 tsp. vegetable oil; 1 medium clove garlic, minced; 1/2 medium zucchini, thinly sliced; 1 small red bell pepper, cut into thin strips; 1 small onion, thinly sliced; 1/2 medium tomato, chopped; 1/2 tsp. dried oregano; 1/2 tsp. dried basil; 8 large eggs; 1/2 tsp. salt; 1/2 tsp. freshly ground pepper; 1/2 cup shredded Fontina or Swiss cheese (2 oz.); 2 Tbs. grated Parmesan cheese, optional

13 ingredients

13 steps

Ingredients

1 tsp. vegetable oil
1 medium clove garlic, minced
1/2 medium zucchini, thinly sliced
1 small red bell pepper, cut into thin strips
1 small onion, thinly sliced
1/2 medium tomato, chopped
1/2 tsp. dried oregano
1/2 tsp. dried basil
8 large eggs
1/2 tsp. salt
1/2 tsp. freshly ground pepper
1/2 cup shredded Fontina or Swiss cheese (2 oz.)
2 Tbs. grated Parmesan cheese, optional

Directions

1

In 10-inch ovenproof nonstick skillet, heat oil over medium heat.
2

Add garlic, zucchini, bell pepper and onion and cook, stirring often, 3 minutes.
3

Stir in tomato, oregano and basil.
4

Reduce heat to medium-low.
5

In medium bowl, beat eggs, salt and pepper with fork.
6

Stir in Fontina.
7

Pour egg mixture over vegetable mixture in skillet.
8

Do not stir.
9

Cover and cook until eggs are set and frittata is light brown on bottom, 9 to 11 minutes.
10

Meanwhile, preheat broiler.
11

Remove frittata from heat and sprinkle with Parmesan if desired.
12

Place skillet under broiler and cook until top of frittata is golden brown, 2 to 3 minutes.
13

Cut into wedges, and serve hot.