Zucchini & Red Pepper Frittata

8 eggs
3/4 cup/175 mL (3 oz/90 g) grated fresh Parmesan cheese, divided
1/2 tsp (2 mL) dried oregano leaves
1/4 tsp (1 mL) salt
1 medium red pepper (chopped & diced)
1 small garlic clove, pressed
1 medium zucchini, thinly sliced
1/2 cup chopped onion
2 small plum tomatoes, seeded and diced

Directions:
1. Whisk eggs in bowl using Stainless Whisk. Stir in 1/2 cup (125 mL) of the cheese. Add oregano, salt, peppers and garlic; mix well.

2. Lightly grease (10-in./25 cm) Skillet with olive oil. Arrange zucchini over bottom of skillet; sprinkle with onion. Cook without stirring over medium heat 2-3 minutes.

3. Carefully pour egg mixture over vegetables. Reduce heat to low. Cover; cook 12-14 minutes or until egg mixture is set in center. Remove skillet from heat.

4. Loosen edges of omelet and carefully invert onto heat-proof serving platter. Sprinkle with diced tomatoes and remaining cheese. Cut into wedges.

Yield: 8 servings



Number of Servings: 8

Recipe submitted by SparkPeople user HEIDI14DAN.