Summer Frittata
From sunny 17 years ago
- 15 minutes to make
- Serves 6
This is a very hearty breakfast dish that is as colorful and impressive looking as it is tasty. = )
Ingredients
- 1 red sweet pepper shopping list
- 1 orange bell pepper shopping list
- 1 yellow or orange sweet pepper shopping list
- 1 crook neck squash (medium) shopping list
- 1 zucchini (medium) shopping list
- 1 sweet yellow onion, coarsely chopped shopping list
- 3 ripe Italian plum tomatoes shopping list
- 1 clove fresh garlic, minced shopping list
- 2 Tablespoons olive oil shopping list
- oregano and thyme to taste shopping list
- 12 eggs shopping list
- 1 1/2 cup sharp cheddar cheese shopping list
- freshly ground black pepper shopping list
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.
ambus
pudgy47
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" It was excellent "
" It was excellent "