| 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
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