Zucchini Frittata

Recipe Ingredients

2 tablespoons	30ml	Olive oil
1 tablespoon	15ml	Onion - finely chopped (small)
1		Garlic clove - minced
1/3 cup	30g / 1.1oz	Minced green bell pepper
1 cup	237ml	Zucchini - quartered lengthwise (small)
		And sliced crosswise
1		Tomato - chopped
6		Eggs
1 cup	237ml	Milk
1/4 cup	36g / 1.3oz	Italian bread crumbs
1 tablespoon	15ml	Chopped fresh oregano
		= (or 1 tspn dried oregano)
1 teaspoon	5ml	Salt - or to taste
1		Freshly-ground white pepper

Recipe Instructions

Heat the olive oil in a 9- or 10-inch nonstick, ovenproof skillet over medium heat. Add the onion, garlic and bell pepper and cook until the onion is tender, about 5 minutes. Add the zucchini and tomato and cook until softened, 5 to 7 minutes.

Beat the eggs in a large bowl. Beat in the milk and bread crumbs. Stir in the oregano, salt and pepper. Pour this over the vegetable mixture in the skillet and stir to distribute the vegetables evenly.

Cover and cook over medium-low heat until the eggs are completely set, about 20 to 25 minutes. Place under the broiler until the top is browned, 2 to 3 minutes. (The frittata can also be served without browning.) Cut into wedges to serve.

This recipe yields 4 to 6 servings.

Each of 6 servings: 173 calories; 516 mg sodium; 212 mg cholesterol; 11 grams fat; 3 grams saturated fat; 10 grams carbohydrates; 9 grams protein; 1.20 grams fiber.

Source:
The Los Angeles Times, 08-01-2001

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