Vegetable Frittata

Vegetable Frittata
Recipe type: Breakfast
A light and simple frittata for breakfast or brunch!
  • 1 tsp. canola oil
  • 1 medium clove garlic, minced
  • ½ medium zucchini, thinly sliced
  • 1 small red bell pepper, cut into thin strips
  • 1 small onion, thinly sliced
  • ½ medium tomato, chopped
  • ½ tsp. dried oregano
  • ½ tsp. dried basil
  • 8 large eggs
  • ½ tsp. salt (try low sodium salt to reduce sodium content)
  • ½ tsp. freshly ground pepper
  • ½ cup shredded Fontina or Swiss cheese (2 oz.)
  • 2 Tbs. grated Parmesan cheese, optional
  1. In 10-inch ovenproof nonstick skillet, heat oil over medium heat. Add garlic, zucchini, bell pepper and onion and cook, stirring often, 3 minutes. Stir in tomato, oregano and basil. Reduce heat to medium-low.
  2. In medium bowl, beat eggs, salt and pepper with fork. Stir in Fontina or Swiss cheese. Pour egg mixture over vegetable mixture in skillet. Do not stir. Cover and cook until eggs are set and frittata is light brown on bottom, 9 to 11 minutes.
  3. Meanwhile, preheat broiler. Remove frittata from heat and sprinkle with Parmesan if desired. Place skillet under broiler and cook until top of frittata is golden brown, 2 to 3 minutes. Cut into wedges, and serve hot.


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