| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Italian | Italian6 | 6 | servings |
INGREDIENTS
| 1/2 | c | Sliced zucchini |
| 1 | sm | Bell pepper; cut |
| Into 1/4-inch strips | ||
| 1 | sm | Onion; thinly sliced |
| 1 | Clove garlic; finely chopped | |
| 1/2 | c | Coarsely chopped tomato |
| 2 | ts | Chopped fresh or |
| 1/2 | ts | Dried oregano leaves |
| 2 | ts | Chopped fresh or |
| 1/2 | ts | Dried basil leaves |
| 8 | Eggs | |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
| 1/2 | c | Shredded fontina or mozzarella |
| Cheese; (2 ounces) | ||
| 2 | tb | Grated romano or |
| Parmesan cheese |
INSTRUCTIONS
Heat oil in 10-inch ovenproof skillet over medium heat. Cook zucchini, bell pepper, onion and garlic in oil 3 minutes, stirring occasionally. Stir in tomato, oregano and basil. Reduce heat to medium-low. Beat eggs, salt and pepper until blended. Stir in Fontina cheese. Pour over vegetable mixture. Cover and cook 9 to 11 minutes or until eggs are set around edge and light brown on bottom. Sprinkle with Romano cheese. Set oven control on broil. Broil frittata with top about 5 inches from heat about 3 minutes or until golden brown. Per serving: 102 Calories (kcal); 6g Total Fat; (52% calories from fat); 8g Protein; 4g Carbohydrate; 249mg Cholesterol; 253mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Recipe by: Betty Crocker's Cookbook Converted by MM_Buster v2.0n.
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