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Prep Time: 45 Minutes Cook Time: 35 Minutes |
Ready In: 80 Minutes Servings: 6 |
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A dear friend gave me this delicious frittata recipe. It is wonderful to serve for a Saturday breakfast when you can sit and enjoy and your meal and not rush out the door in order to miss the morning traffic. Ingredients:
8 pitted kalamata olives, chopped |
1 medium zucchini, cut into 1/2-inch cubes |
1 sweet red pepper, diced |
1/2 cup onion, chopped |
1/4 cup olive oil |
9 large eggs, lightly beaten |
1 (4 ounce) package crumbled feta cheese |
1/3 cup fresh basil, thinly sliced |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/3 cup freshly grated parmesan cheese |
Directions:
1. Cook the first four ingredients in hot oil in a 10 oven-proof skillet over medium-high heat, stirring constantly until vegetables are tender.
2. Combine eggs and next four ingredients, pour over vegetables in skillet.
3. Cover and cook over medium-low heat 10-12 minutes or until almost set.
4. Remove from heat, and sprinkle with Parmesan cheese.
5. Broil 5-1/2 from heat with oven door partially open 2-3 minutes or until golden.
6. Cut frittata into wedges.
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