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bell pepper and zucchini frittata


from gourmet magazine, makes a good breakfast, side dish or a meal in itself!


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  1. In a 9-inch non-stick skillet cook the onion
  2. The zucchini
  3. And the peppers with salt and black pepper to taste in 1 tablespoon of the oil over moderate heat
  4. Stirring
  5. For 10 minutes
  6. Or until the vegetables are tender
  7. In a bowl whisk together the eggs
  8. 1 / 3 cup of the parmesan and the parsley
  9. Add the vegetable mixture
  10. And stir the mixture until it is combined well
  11. In the skillet heat the remaining 1 / 2 tablespoon oil over moderate heat until it is hot but not smoking
  12. Pour in the egg mixture
  13. Distributing the vegetables evenly
  14. And cook the frittata
  15. Without stirring
  16. For 8 to 10 minutes
  17. Or until the edge is set but the center is still soft
  18. Sprinkle the remaining 1 / 3 cup parmesan over the top
  19. Broil the frittata under a preheated broiler about 4 inches from the heat for 3 to 4 minutes
  20. Or until the cheese is golden
  21. Let it cool in the skillet for 5 minutes
  22. And run a knife around the edge
  23. Slide the frittata onto a serving plate
  24. Cut it into wedges
  25. And serve it warm or at room temperature
  26. Enjoy !

Step 7

Total Time in Minute 35

Ingredients Count 8

cooking bell pepper and zucchini frittata

See More Relate Photo




Red bell pepper

Green bell pepper

Olive oil


Parmesan cheese

Fresh parsley leaves

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