Red Pepper & Zucchini Frittata
1 tablespoon olive oil or butter
1 onion, thinly sliced
1 red pepper, thinly sliced
2 zucchini, thinly sliced
6 eggs
1 tablespoon chopped basil
½ Parmesan cheese
Heat olive oil in a 12-inch frying pan (that is broiler safe). Add onion and cook until soft. Add the red pepper and zucchini and sauté until soft. Preheat the broiler.
Lightly beat the eggs, basil, Parmesan cheese and season well with salt and pepper. Pour into frying pan and cook over low heat until ¾ set, shaking the pan to keep the frittata from sticking. Finish the top off under the broiler and let cool slightly before serving in wedges.
Serves 4
1 tablespoon olive oil or butter
1 onion, thinly sliced
1 red pepper, thinly sliced
2 zucchini, thinly sliced
6 eggs
1 tablespoon chopped basil
½ Parmesan cheese
Heat olive oil in a 12-inch frying pan (that is broiler safe). Add onion and cook until soft. Add the red pepper and zucchini and sauté until soft. Preheat the broiler.
Lightly beat the eggs, basil, Parmesan cheese and season well with salt and pepper. Pour into frying pan and cook over low heat until ¾ set, shaking the pan to keep the frittata from sticking. Finish the top off under the broiler and let cool slightly before serving in wedges.
Serves 4
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