How to make it

  • Cut peppers, squash, and zucchini into thin 1/2 inch strips. Dice the onion and tomatoes into 1/4 inch cubes. Peel and finely mince garlic, and finely chop parsley. Heat a medium size pot with olive oil over medium heat, lightly sauté the chopped garlic and onion until translucent. Add freshly cut vegetables, but do not add tomatoes. Add oregano and thyme, and gently toss. Keep vegetables firm, do not overcook.
  • Remove from heat, add tomatoes, but do not stir. Pour beaten eggs (use 2 beaten eggs for each individual serving) into heated and lightly buttered skillet. Once eggs begin to set, add vegetables to the top. Arrange colors, do not stir. Top with cheddar cheese and black pepper (salt optional). Cover and cook over low heat until cheese is melted. Loosen and slide onto warm plate.

Reviews & Comments 6

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    " It was excellent "
    ambus ate it and said...
    OHH!That sounds awesome. Thanks!!
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  • caramia 6 years ago
    definately going to try this it look delicious.Thanks for the post
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  • krumkake 6 years ago
    Perfect dish to prepare when my vegetarian sister comes to visit (if I can wait that long!) - sounds delish...thanks Sunny!
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    " It was excellent "
    pudgy47 ate it and said...
    This frittata has lots of vegies, which makes a great dish. Perfect for a lite dinner with a semi sweet white wine. (LETS COOK).
    Was this review helpful? Yes Flag
  • nemo 6 years ago
    Sounds really good!
    Heavy breakfast though, I'd have this for lunch lol...
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  • cerim 6 years ago
    Sunny,
    This frittata sounds better than my mom's! With this new twist, I'll try it very soon!
    Was this review helpful? Yes Flag

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