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:
- 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.
- 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.
- Preheat broiler.
- Broil frittata 3 minutes or until set. Overturn onto a serving platter; cut into 8 wedges.