Summer Vegetable Frittata

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Top-ranked recipe named "Summer Vegetable Frittata"


Ingredients

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1 1/2 tablespoon Extra virgin olive oil
1 cup Zucchini; diced
1/2 cup Red pepper; chopped
1/3 cup onion; chopped
1 tablespoon Thyme; chopped
2 clove Fresh garlic, peeled; minced
1/2 cup Tomato; chopped and seeded
9 large Eggs
Kosher Salt
Ground black pepper

Original recipe makes 4 Servings

Servings  

Preparation

Heat olive oil in skillet over medium heat. Add zucchini, bell pepper, onion, thyme, salt&pepper, and garlic. Cook 7 mins or until vegetables are tender. Stir in tomato and cook uncovered for 5 mins or until liquid evaporates. Combine eggs, salt&pepper in a medium bowl and whisk until frothy. Pour egg mixture into pan over vegetables. Cover and reduce heat. Cook for 15 minutes. Preheat broiler. Broil frittata for 3 mins or until set. Invert onto serving platter. Serving size is 2 wedges.

Credits

Added on Award Medal
Calories Per Serving: 1257 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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