Vegetable Frittata

Recipe Ingredients

3 tablespoons	45ml
1/2 cup	118ml	Sliced zucchini
1 cup	237ml	Bell pepper - cut (small)
		Into 1/4-inch strips
1		Onion - thinly sliced (small)
1		Garlic - finely chopped
1/2 cup	31g / 1.1oz	Coarsely chopped tomato
2 teaspoons	10ml	Chopped fresh or
1/2 teaspoon	2.5ml	Dried oregano leaves
2 teaspoons	10ml	Chopped fresh or
1/2 teaspoon	2.5ml	Dried basil leaves
8		Eggs
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Pepper
1/2 cup	118ml	Shredded fontina or mozzarella
		Cheese - (2 ounces)
2 tablespoons	30ml	Grated romano or
		Parmesan cheese

Recipe Instructions

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.

Source:
Betty Crocker's Cookbook

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