Zucchini and bell pepper frittata

1 Servings

Ingredients

Quantity Ingredient
⅓ cup Finely chopped onion
1 cup Thinly sliced zucchini
½ cup Finely chopped red bell pepper
½ cup Finely chopped green bell pepper
1½ tablespoon Olive oil
4 larges Eggs
⅔ cup Freshly grated Parmesan
2 tablespoons Minced fresh parsley leaves

Directions

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, ⅓ 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 ½ 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 ⅓ 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 <connie@...> Date: Wed, 4 Sep 1996 09:06:17 -0500

Related recipes