Holiday Rush

☰ Menu
Recipe Tags: 60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American For 1 Or 2 Omelets And Frittatas Breakfast Vegetables American Southwestern United States Vegetarian Dietary Low Carb Low In Something Squash Brunch Number Of Servings

Bell Pepper And Zucchini Frittata

From gourmet magazine, makes a good breakfast, side dish or a meal in itself!!

Steps

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.
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 .

Ingredients

onion, zucchini, red bell pepper, green bell pepper, olive oil, eggs, parmesan cheese, fresh parsley leaves