Food Network: Zucchini and Bell Pepper Frittata

	Print 3x5 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 3x5 recipe card to your personal collection.

Zucchini and Bell Pepper Frittata
Recipe courtesy of Gourmet Magazine

Ingredients
1/3 cup finely chopped onion
1 cup thinly sliced zucchini
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped green bell pepper
1 1/2 tablespoons olive oil
4 large eggs
2/3 cup freshly grated Parmesan
2 tablespoons minced fresh parsley leaves

Directions
In a 9-inch non-stick skillet cook the onion, the

zucchini, and the peppers with salt and black pepper to taste in 1 tablespoon of
the oil over moderate heat, stirring, for 10 minutes, or until the vegetables are
tender. In a bowl whisk together the eggs, 1/3 cup of the Parmesan and the
parsley, add the vegetable mixture, and stir the mixture until it is combined
well. In the skillet heat the remaining 1/2 tablespoon oil over moderate heat
until it is hot but not smoking, pour in the egg mixture, distributing the
vegetables evenly, and cook the frittata, without stirring, for 8 to 10 minutes,
or until the edge is set but the center is still soft. Sprinkle the remaining 1/3
cup Parmesan over the top. (If the skillet handle is plastic, wrap it in a double
thickness of foil.) Broil the frittata under a preheated broiler about 4 inches
from the heat for 3 to 4 minutes, or until the cheese is golden, let it cool in
the skillet for 5 minutes, and run a knife around the edge. Slide the frittata
onto a serving plate, cut it into wedges, and serve it warm or at room
temperature.