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
- In 10-inch non-stick skillet,
combine vegetables, oregano and water. Cover and cook over medium
heat, stirring occasionally, until crisp-tender.
- 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.
- 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.
