|2 tsfresh basil; Chopped, 1/2 ts dried basil leaves|
|2 tbromano; Grated, OR|
|1/2 cfontina cheese; Shredded, (2 ounces)|
|1/2 ctomato; Coarsely chopped|
|1 smBell pepper; cut into 1/4-inch strips|
|1 Clovegarlic; finely chopped|
|1/2 czucchini; Sliced|
|1 smOnion; thinly sliced|
|2 tsfresh oregano; Chopped, 1/2 ts dried oregano leaves|
Vegetable Frittata Preparation
Heat oil in 10-inch ovenproof skillet over medium heat. Cook zucchini, bell pepper, onion and garlic in oil 3 minutes, stirring occasionally. Stir in tomato, oregano and basil. Reduce heat to medium-low. Beat eggs, salt and pepper until blended. Stir in Fontina cheese. Pour over vegetable mixture. Cover and cook 9 to 11 minutes or until eggs are set around edge and light brown on bottom. Sprinkle with Romano cheese. Set oven control on broil. Broil frittata with top about 5 inches from heat about 3 minutes or until golden brown. Per serving: 102 Calories (kcal); 6g Total Fat; (52% calories from fat); 8g Protein; 4g Carbohydrate; 249mg Cholesterol; 253mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Recipe by: Betty Crockers Cookbook Converted by MM_Buster v2.0n.
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