| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Whether it is served at breakfast, lunch or dinner, the frittata (the Italian version of an omelet) makes a wholesome, flavorful meal that is quick and easy to prepare. This version features a bounty of garden goodness with slices of fresh zucchini, corn and sweet red pepper.

Harvest Frittata

1 1/2 cups sliced zucchini
1 cup fresh corn kernels, or 1 (8-ounce) can whole kernel corn, well-drained
1/2 cup chopped sweet red peppers
1/4 cup chopped onion
1/4 teaspoon oregano leaves, crushed
1 tablespoon water
4 large eggs
1/4 cup milk
1/4 cup shredded cheddar cheese

1. In 10-inch non-stick skillet, combine vegetables, oregano and water. Cover and cook over medium heat, stirring occasionally, until crisp-tender.
2. Thoroughly blend eggs and milk. Pour over vegetables. Cook over low heat until eggs are almost set. Sprinkle with cheese. Broil about 6 inches from heat until cheese is melted.
3. Cut into wedges and serve from pan or slide from pan onto serving platter.

Makes 2 to 4 servings.

Recipe and photograph provided courtesy of the American Egg Board.

||| Save this Recipe on Delicious |||