Spring Vegetable Frittata |
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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 6 |
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All I can say is WOW! I used garden-fresh tomatoes and zucchini, and I can't think of anything I'd rather have for breakfast than this. Instead of just Parmesan cheese, I sprinkled with mozzarella and Parmesan. Who knew you could get the omelet flavor without having to worry if you flipped it just right. This says it serves 6, but I beg to differ. Recipe courtesy of Betty Crocker's Best-Loved Recipes. Ingredients:
1/2 cup onion, chopped |
1 garlic clove, finely chopped |
2 tablespoons butter |
1 bell pepper, chopped (green or red) |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 small tomato, chopped |
2 small zucchini, chopped |
6 eggs, beaten |
1/4 cup parmesan cheese, grated |
Directions:
1. Cook and stir onion and garlic over medium-high heat in butter in 10 oven-proof skillet for 3 minutes.
2. Add bell pepper and cook over medium heat about 2 minutes until crisp-tender.
3. Add remaining ingredients except eggs and cheese and cook 4 minutes, stirring occasionally.
4. Add eggs.
5. Bake 10 to 12 minutes or until set in center.
6. Sprinkle top with cheese.
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