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Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Olive oil

  2. 1 tablespoon 15ml Onion - finely chopped (small)

  3. 1 Garlic clove - minced

  4. 1/3 cup 30g / 1.1oz Minced green bell pepper

  5. 1 cup 237ml Zucchini - quartered lengthwise (small)

  6. And sliced crosswise 1 Tomato - chopped

  7. 6 Eggs

  8. 1 cup 237ml Milk

  9. 1/4 cup 36g / 1 1/3oz Italian bread crumbs

  10. 1 tablespoon 15ml Chopped fresh oregano

  11. 1 tspn dried oregano

  12. 1 teaspoon 5ml Salt - or to taste

  13. 1 Freshly-ground white pepper

Instructions Jump to Ingredients ↑

  1. Heat the olive oil in a 9- or 10-inch nonstick, ovenproof skillet over medium heat. Add the onion, garlic and bell pepper and cook until the onion is tender, about 5 minutes. Add the zucchini and tomato and cook until softened, 5 to 7 minutes.

  2. Beat the eggs in a large bowl. Beat in the milk and bread crumbs. Stir in the oregano, salt and pepper. Pour this over the vegetable mixture in the skillet and stir to distribute the vegetables evenly.

  3. Cover and cook over medium-low heat until the eggs are completely set, about 20 to 25 minutes. Place under the broiler until the top is browned, 2 to 3 minutes. (The frittata can also be served without browning.) Cut into wedges to serve.

  4. This recipe yields 4 to 6 servings.

  5. Each of 6 servings: 173 calories ; 516 mg sodium; 212 mg cholesterol; 11 grams fat; 3 grams saturated fat; 10 grams carbohydrates; 9 grams protein; 1.20 grams fiber.

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