Zucchini And Bell Pepper Frittata |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 2 |
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ZUCCHINI AND BELL PEPPER FRITTATA This recipe came from an estate sale. I obtained it when I purchased the family collection from the Henson Estate in Dallas, Texas in 1982. Ingredients:
1/3 cup finely chopped white onion |
1 cup thinly sliced zucchini |
1/2 cup finely chopped red bell pepper |
1/2 cup finely chopped green bell pepper |
1-1/2 tablespoons olive oil |
4 large eggs |
2/3 cup freshly grated parmesan |
2 tablespoons minced fresh parsley leaves |
Directions:
1. Cook onion, zucchini and peppers with salt and black pepper to taste in 1 tablespoon of the oil.
2. Cook stirring occasionally for 10 minutes.
3. Whisk eggs, 1/3 cup parmesan and parsley then add vegetable mixture and stir until combined.
4. In skillet heat remaining oil over moderate heat until hot but not smoking and pour in eggs.
5. Distribute vegetables evenly and cook without stirring for 10 minutes.
6. Sprinkle remaining parmesan over top and broil under preheated broiler 4” from heat 4 minutes.
7. Let cool in skillet 5 minutes then run knife around edge.
8. Slide frittata on serving plate and cut into wedges then serve warm or at room temperature.
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