Zucchini, Red Pepper and Feta Frittata |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This frittata from Canadian Living has a decidedly Greek feel about it - it is flavoured with dill, feta and kalamata olives. I love it for supper with a serving of Greek-style oven fries on the side but it would be a wonderful brunch dish also. Ingredients:
1 tablespoon vegetable oil |
1 onion, sliced |
1 zucchini, thinly sliced |
2 garlic cloves, minced |
8 eggs |
1/4 cup milk |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1 sweet red pepper, thinly sliced |
1 teaspoon dried dill |
3/4 cup feta cheese, crumbled |
9 kalamata olives, pitted and quartered |
Directions:
1. In a large non-stick ovenproof skillet, heat the oil over medium heat; cook the onion, zucchini and garlic, stirring often, for 5 to 8 minutes or until softened.
2. Meanwhile, in a large bowl, whisk together the eggs, milk, salt and pepper; stir in the red pepper and dill.
3. Pour into the skillet; reduce the heat to medium-low.
4. Sprinkle with the feta and olives; cook for 10 minutes or until the bottom and side are firm yet the top is still slightly runny.
5. Broil for 3 to 5 minutes or until golden brown and set.
6. Cut into wedges.
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