Favorite home garden veggies are put togood use in this tasty frittata that makes a great entree forbrunch or supper.
Recipe: Vegetable Frittata
1/3 cup chopped onion
In an oven-safe skillet over medium heat,saute chopped onion with chopped green bell pepper in butterand olive oil, stirring for 5 minutes. Add chopped zucchini;continue cooking for 4 minutes. Add crushed garlic cloves, salt,and chopped tomato; reduce heat to low simmer for 5 minutes,or until vegetables are crisp-tender.
Meanwhile, in a small bowl slightly beateggs. Fold into mixture and continue to cook for 3 to 5 minutes,or until the underside is set.
Preheat oven to 400°F (205°C);place skillet in oven for 1 to 2 minutes, or until puffed andgolden.
2/3 cup chopped green bell pepper
1 tablespoon butter
2 tablespoons olive oil
1 1/2 cups chopped zucchini
2 garlic cloves, crushed
1/2 teaspoon salt
1/4 cup chopped tomato
6 large eggs
Makes 8 servings.
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