Zucchini and Bell Pepper Frittata

Zucchini and Bell Pepper Frittata Ingredients

1/3 c Finely chopped onion	1 1/2 tb Olive oil
1 c Thinly sliced zucchini	4 lg Eggs
1/2 c Finely chopped red bell	2/3 c Freshly grated Parmesan
1/2 c Finely chopped green bell	2 tb Minced fresh parsley leaves

Instructions for Zucchini and Bell Pepper Frittata

COOKING LIVE SHOW #CL8707 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, stirring, 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, and 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, and 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 a serving plate, cut it into wedges, and serve it warm or at room temperature. Yield: 2 servings Posted to EAT-L Digest 03 Sep 96 From: Connie Anderson Date: Wed, 4 Sep 1996 09:06:17 -0500

Main Ingredient: PepperCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Eggs	Olive Oil	Onion	Parmesan
Parsley	Zucchini

for flavor and categorization

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