Tasty Tuesday! Summer Vegetable Frittata

FRITTATAS ARE DELICIOUS HOT OR COLD. THEY ARE ALSO VERY CUSTOMIZABLE AND A GREAT WAY TO GET IN A LOT OF VEGGIES! THEY MAKE FOR A DELICIOUS BREAKFAST, BUT CAN ALSO BE STORED AND ENJOYED LATER FOR LUNCH OR DINNER! ADD A SMALL SIDE SALAD TO ROUND OUT THE MEAL!

Ingredients:

–          1 1/2 tablespoons olive oil

–          1 cup diced zucchini

–          1/2 cup chopped red bell pepper

–          1/3 cup chopped onion

–          1 tablespoon chopped fresh thyme (no thyme? Substitute another herb like oregano or basil)

–          1/2 teaspoon salt, divided

–          1/4 teaspoon freshly ground black pepper, divided

–          2 garlic cloves, minced

–          1/2 cup chopped seeded tomato

–          9 large eggs

How to Make It:

1. Heat olive oil in a 10-inch nonstick broiler-proof skillet over medium heat. Add zucchini, bell pepper, onion, thyme (or other herb), 1/4 teaspoon salt, 1/8 teaspoon black pepper, and garlic. Cover and cook 7 minutes or until vegetables are tender, stirring occasionally. Stir in tomato. Cook, uncovered, for 5 minutes or until liquid evaporates.
2. Combine eggs, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon black pepper in a medium bowl; stir with a whisk until frothy. Pour egg mixture into pan over vegetables, stirring gently. Cover, reduce heat, and cook 15 minutes or until almost set in the center.
3. Preheat broiler.
4. Broil frittata 3 minutes or until set. Overturn onto a serving platter; cut into 8 wedges.