Summer Vegetable Frittata

The perfect light summer dinner or a great brunch idea.  Serve with a side salad and fresh fruit.  This recipe makes 4 servings.

What you’ll need:

  • 1 1/2 tablespoons olive oil
  • 1 cup diced zucchini
  • 1/2 cup chopped red, orange or yellow bell pepper
  • 1/3 cup chopped onion
  • 1 tablespoons chopped fresh thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 garlic cloves, minced
  • 1/2 cup chopped seeded tomato
  • 9 large eggs

What you’ll do:

  • Heat oil in a 10-inch nonstick, oven-safe skillet over medium heat.
  • Add the zucchini, bell pepper, onion, thyme, 1/4 teaspoon salt, 1/8 teaspoon pepper and garlic.
  • Cover and cook 7 minutes or until the vegetables are tender, stirring occasionally.
  • Stir in the tomato.  Cook, uncovered, for 5 minutes or until liquid evaporates.
  • In a medium bowl, whisk together the eggs, 1/4 teaspoon salt and 1/8 teaspoon pepper.
  • Pour the eggs into the pan over the vegetables, stirring gently.
  • Cover, reduce heat, and cook 15 minutes or until almost set in the middle.
  • Preheat broiler.
  • Broil the frittata for 3 minutes or until set.  Invert onto a platter and cut into 8 wedges.

Recipe and image from Cooking Light.

So what are you waiting for…Get dinner on the table!


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