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Prep Time: 8 Minutes Cook Time: 22 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Serve this meatless main dish with crusty Italian bread. Ingredients:
8 pitted kalamata olives, chopped (about 1/4 cup) |
1 medium zucchini, cut into 1/2 |
1 sweet red pepper, diced |
1/2 cup chopped onion |
1/4 cup olive oil |
9 large eggs, lightly beaten |
1/2 (4-ounce) package crumbled feta cheese (about 1/2 cup) |
1/3 cup thinly sliced fresh basil |
1/2 teaspoon salt |
1/2 teaspoon freshly ground pepper |
1/3 cup freshly grated parmesan cheese |
garnish: fresh basil sprigs |
Directions:
1. Cook first 4 ingredients in hot oil in a 10 ovenproof skillet over medium-high heat, stirring constantly, until vegetables are tender.
2. Combine eggs and next 4 ingredients; pour into skillet over vegetables. Cover and cook over medium-low heat 10 to 12 minutes or until almost set. Remove from heat, and sprinkle with Parmesan cheese.
3. Broil 5 1/2 from heat (with electric oven door partially opened) 2 to 3 minutes or until golden. Cut frittata into wedges; garnish, if desired. Serve warm or at room temperature.
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