Zucchini And Bell Pepper Frittata

Recipe Ingredients

1/3 cup	20g / 0.7oz	Finely-chopped onion
1 cup	237ml	Thinly-sliced zucchini
1/2 cup	73g / 2.6oz	Finely-chopped red bell pepper
1/2 cup	73g / 2.6oz	Finely-chopped green bell pepper
		Salt - to taste
		Freshly-ground black pepper - to taste
1 1/2 tablespoons	22ml	Olive oil
4 tablespoons	60ml	Eggs (large)
2/3 cup	157ml	Freshly-grated Parmesan
2 tablespoons	30ml	Minced fresh parsley leaves

Recipe Instructions

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.

This recipe yields 2 servings.

Source:
COOKING LIVE with Sara Moulton - From the TV FOOD NETWORK - (Show # CL-8707)

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