Eggs - Zucchini, Red Pepper and Onion Frittata

By BlueSchmoo

Simple Vegetarian Pleasures

Cook the onion and red pepper until almost caramelized, that way they will give the best flavor.

Ingredients

• 1 Tbsp Olive Oil
• 1 medium Onion, halved vertically and thinly sliced
• 1 Red Bell Pepper, cut into very thin strips
• 1 medium Zucchini, quartered lengthwise and very thinly sliced
• 5 Large Eggs
• 3 Tbsp Parmesan Cheese
• 1/2 Cup finely chopped fresh Parsley
• 1/4 tsp Salt
• Generous seasoning fresh ground Black Pepper
• 1 1/2 tsp Unsalted Butter

Details

Servings 2
Preparation time 15mins
Cooking time 60mins

Preparation

Step 1

1. Heat oil in a large skillet over medium heat. Add the onion and red pepper and cook, tossing often for 10 minutes. Cover the pan and cook 10 more minutes, or until the vegetables are soft or are beginning to brown. Toss occasionally.

2. Mix in the zucchini and cook until tender but still slightly crisp, about 5 minutes. Remove the pan from the heat.

3. Meanwhile throughly beat the eggs in a large bowl. Beat in the parmesan cheese, parsley, salt, pepper. If you are going to cook the frittata immediately, then stir in the vegetable mixture; otherwise, let the vegetables cool before them into the eggs.

4. Melt the butter in a 10 inch non-stick skillet over medium-low heat and swirl around to coat the sides of the pan. Pour in the egg mixture. After about 5 minutes when the edges begin to set, help the liquid egg pour over the sides of the frittata by occasionally loosening the edges with a rubber spatula, tilting the pan. It should take about 15 minutes for the frittata to become almost completely set.

5. Preheat the broiler. When the frittata is about 80% set, slide it under the broiler for a minute or so until the top is cooked. (If the handle of your pane is not oven proof, wrap it in a few sheets of aluminium foil, before placing the pan under the broiler) Cut the frittata and place it on plates, but let it cool a little before serving it.