Red Pepper, Zucchini and Feta Frittata |
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Prep Time: 15 Minutes Cook Time: 8 Minutes |
Ready In: 23 Minutes Servings: 4 |
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This makes a huge frittata, so make certain to make this in a large skillet! Ingredients:
2 tablespoons oil |
2 tablespoons butter |
1 small onion, chopped |
1 small zucchini, chopped |
1 tablespoon fresh minced garlic |
8 large eggs |
3 tablespoons whipped cream (or use 18% table cream) |
salt and pepper |
1 red bell pepper, seeded and chopped |
1 pinch dried dill (or to taste) |
1 cup crumbled feta cheese (can use less) |
10 kalamata olives, pitted and sliced |
Directions:
1. In a large nonstick oven-proof skillet, heat the oil with butter over medium heat.
2. Add in onion, zucchini and garlic; saute for about 5 minutes or until softened (do not remove from skillet).
3. In a large bowl whisk eggs with whipping cream or table cream, salt and pepper.
4. Add in the chopped red bell pepper and pinch of dill; pour into the skillet, and reduce the heat to med-low.
5. Sprinkle the feta cheese and olive slices over the frittata; cook for about 8 minutes or until the bottom is golden brown and the frittata is set (don't overcook!).
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