Favorite home garden veggies are put to good use in this tasty frittata that makes a great entrée for brunch or supper.
1/3 cup chopped onion
2/3 cup chopped green bell pepper
1 tablespoon butter
2 tablespoons olive oil
1 1/2 cups chopped zucchini
2 garlic cloves, crushed
1/2 teaspoon salt
1/4 cup chopped tomato
6 large eggs
- In an oven-safe skillet over medium heat, sauté chopped onion with chopped green bell pepper in butter and olive oil, stirring for 5 minutes. Add chopped zucchini; continue cooking for 4 minutes. Add crushed garlic cloves, salt, and chopped tomato; reduce heat to low simmer for 5 minutes, or until vegetables are crisp-tender.
- Meanwhile, in a small bowl slightly beat eggs. Fold into mixture and continue to cook for 3 to 5 minutes, or until the underside is set.
- Preheat oven to 400°F (205°C); place skillet in oven for 1 to 2 minutes, or until puffed and golden.
Makes 8 servings.