Sweet Pepper and Courgette (zucchini) Frittata

By devogirl

Eggs, cheese and vegetables form the basis of this excellent supper dish. Served cold, in wedges, it makes tasty picnic fare too.

Ingredients

• 3 Tbsp olive oil
• 1 red onion, thinly sliced
• 1 large red pepper, seeded and thinly sliced
• 1 large yellow pepper, seeded and thinly sliced
• 2 garlic cloves, crushed
• 1 medium courgette (green zucchini), thinly sliced
• 6 eggs
• 1 1/4 cups grated Italian cheese, such as Fontina, Provolone or Taleggio
• salt and pepper
• dressed mixed salad leaves, to serve

Details

Servings 4

Preparation

Step 1

1. Heat 2 Tbsp olive oil in large heavy-based frying pan that can be used under the grill. Add onion and red and yellow peppers and fry over low heat, stirring occasionally, for about 10 mins or until softened.

2. Add the remaining oil to the pan. When hot, add garlic and courgettes. Fry over low heat, stirring constantly, for 5 mins.

3. Beat eggs with salt and pepper to taste. Stirin the grated cheese. Pour mis over veggies, stirring lightly to mix. Cook over a low heat until the mix is just set.

4. Meanwhile, preheat the grill. When it is hot, slide the pan underneath and brown the top of the frittata lightly. Let frittata stand in the pan for 5 mins before cutting. Serve hot or cold with salad.