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Vegetable Frittata

  • 6servings

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Source: www.hungrymonster.comReport recipe

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Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 3 tablespoons 1/2 cup sliced zucchini

  3. 1 small bell pepper -- cut into 1/4-inch strips

  4. 1 small onion -- thinly sliced

  5. 1 clove garlic -- finely chopped

  6. 1/2 cup coarsely chopped tomato

  7. 2 teaspoons chopped fresh or 1/2 teaspoon dried oregano leaves

  8. 2 teaspoons chopped fresh or 1/2 teaspoon dried basil leaves

  9. 8 eggs

  10. 1/2 teaspoon salt

  11. 1/4 teaspoon pepper

  12. 1/2 cup shredded fontina or mozzarella

  13. cheese -- (2 ounces)

  14. 2 tablespoons grated romano or parmesan cheese

Instructions Jump to Ingredients ↑

  1. 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.

  2. Set oven control on broil. Broil frittata with top about 5 inches from heat about 3 minutes or until golden brown.

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