Vegetable frittata
Yield: 8 servings
Ingredients:
- 1/3 c Chopped onion 2/3 c Chopped green pepper
- 1 tb Butter 4 tb Olive oil
- 1 1/2 c Scrubbed chopped zucchini 2 ea Minced garlic cloves
- 1/2 ts Salt 1/4 c Peel seed and chop tomatoe
- 6 ea Large eggs
Instructions:
beaten In skillet cook onions and green pepper in butter and 2 tablespoons olive oil stirring 5 minutes. Add zucchini cook covered 4 minutes. Add garlic salt and tomato cook stirring 5 minutes. Transfer to bowl. Cool. Add eggs. Over medium heat heat 2 tablespoons olive oil in 10" ovenproof skillet. Add egg mixture cook 3-5 minutes till underside is set. Bake preheated 400 F dregrees oven for 1 to 2 minutes till puffed and golden. Cut into wedges.
