Frittata with California Pistachios
This easy-to-make frittata is terrific for brunch, or serve it with a salad for a light supper.
6 large eggs
2 tablespoons olive or vegetable oil
One-half red bell pepper, seeded and sliced
1/2 pound zucchini, sliced
1 tomato, sliced
1/4 teaspoon ground black pepper
Fresh herbs (such as thyme, basil, sage), chopped
1/2 cup natural California pistachios, coarsely chopped
- Preheat oven to 350°F (175°C).
- Beat eggs and set aside.
- Oil a 9-inch quiche pan or round shallow baking dish. Arrange bell pepper, zucchini and tomato in dish. Bake uncovered for 9 minutes. Sprinkle with black pepper and a handful of herbs. Pour eggs over and sprinkle with pistachios.
- Reduce oven to 300°F (150°C). Return pie to oven and bake for 25 to 30 minutes longer or until center is set and sides are puffy and golden. Cover loosely with foil if it starts to get too dark before it is done. Cool slightly, then cut into wedges.
- Serve with fresh fruit for brunch or for light supper accompanied by a green salad.
Makes 6 servings.
Recipe and photograph provided courtesy of the California Pistachio Commission.