Zucchini, Bell Pepper, & Tomato Frittata
Zucchini, Bell Pepper, and Tomato Frittata recipe
Yield
3 servingsPrep
5 minCook
25 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | cup |
onions
chopped |
|
| ⅔ | cup |
green bell peppers
|
|
| 1 | tablespoon |
butter
|
|
| 4 | tablespoons |
olive oil
|
|
| 1 ½ | cups |
zucchini
scrubbed, chopped |
|
| 2 |
garlic cloves
minced |
*
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | cup |
tomatoes
peeled, seeded, chopped |
|
| 6 | large |
eggs
beaten |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 79 | ml |
onions
chopped |
|
| 158 | ml |
green bell peppers
|
|
| 15 | ml |
butter
|
|
| 6E+1 | ml |
olive oil
|
|
| 355 | ml |
zucchini
scrubbed, chopped |
|
| 2 | each |
garlic cloves
minced |
*
|
| 2.5 | ml |
salt
|
|
| 59 | ml |
tomatoes
peeled, seeded, chopped |
|
| 6 | large |
eggs
beaten |
|
Directions
In skillet, cook onions and green pepper in butter and 2 tablespoons olive oil, stirring, 5 minutes.
Add zucchini, cook covered 4 minutes.
Add garlic, salt and tomato, cook stirring, 5 minutes.
Transfer to bowl.
Cool. Add eggs.
Over medium heat, heat 2 tablespoons olive oil in 10 inch ovenproof skillet.
Add egg mixture, cook 3 to 5 minutes until underside is set.
Bake preheated 400 degrees .F oven for 1 to 2 minutes until puffed and golden.
Cut into wedges.
