Zucchini and bell pepper frittata
Zucchini and bell pepper frittata recipe in the zucchini category
Recipe ingredients:
- 1/3 cup finely chopped onion
- 1 cup thinly sliced zucchini
- 1/2 cup finely chopped red bell pepper
- 1/2 cup finely chopped green bell pepper
- Salt to taste
- Freshly ground black pepper, to taste
- 1 1/2 tablespoons olive oil
- 4 large eggs
- 2/3 cup freshly grated parmesan
- 2 tablespoons minced fresh parsley leaves
Recipe method:
- In a 9 inch non stick skillet cook the onion, the zucchini, and the peppers with salt and black pepper to taste in 1 tablespoon of the oil over moderate heat.
- Stir for 10 minutes or until the vegetables are tender.
- In a bowl whisk together the eggs, 1/3 cup of the parmesan and the parsley.
- Add the vegetable mixture. Stir the mixture until it is combined well.
- In the skillet heat the remaining 1/2 tablespoon oil over moderate heat until it is hot but not smoking.
- Pour in the egg mixture, distributing the vegetables evenly.
- Cook the frittata, without stirring, for 8 to 10 minutes, or until the edge is set but the center is still soft.
- Sprinkle the remaining 1/3 cup parmesan over the top. If the skillet handle is plastic, wrap it in a double thickness of foil.
- Broil the frittata under a preheated broiler about 4 inches from the heat for 3 to 4 minutes, or until the cheese is golden.
- Let it cool in the skillet for 5 minutes, and run a knife around the edge.
- Slide the frittata onto serving plate.
- Cut it into wedges and serve it warm or at room temperature.
Tags: bell, pepper, frittata, recipe, zucchini, recipes, cooking