Search for anything:

Zucchini, Red Pepper And Feta Frittata

vegetables, cheese, eggs, italian

1 tablespoon vegetable oil
8 eggs
1/4 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 onion; sliced
1 medium zucchini; thinly sliced
2 cloves garlic; minced
1 sweet red pepper; thinly sliced
4 teaspoons chopped fresh dill; or
1 teaspoon dried dillweed
3/4 cup crumbled feta cheese
9 kalamata olives; pitted and quartered

In 9- or 10-inch nonstick ovenproof skillet, heat oil over medium heat. Add onion, zucchini and garlic; cook, stirring often, for 5 to 8 minutes or until softened. In large bowl, whisk together eggs, milk, salt and pepper; add red pepper and dill. Pour into skillet, stirring to combine. Reduce heat to medium-low. Sprinkle with feta cheese and olives. Cook for 10 minutes or until bottom and side are firm yet top is still slightly runny. Broil for 3 to 5 minutes or until golden brown and set. Slice into wedges.

Contributor: Canadian Living Magazine, April, 2000

Yield: 4 servings

---

Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes

MENU