Skillet Frittata with Fresh Summer Vegetables
Yankee Plus Dec 2015
TABLE OF CONTENTS
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- 2 tablespoons olive oil
- 1 Spanish onion, coarsely chopped
- 1 clove fresh garlic, minced
- 1 red bell pepper
- 1 green bell pepper
- 1 yellow bell pepper
- 1 medium summer squash
- 1 medium zucchini
- 1/2 teaspoon fresh oregano
- 1/2 teaspoon fresh thyme
- 3 ripe plum tomatoes
- 2 tablespoons butter
- 12 eggs, slightly beaten
- 2 tablespoons chopped fresh parsley
- 1 cup grated sharp cheddar cheese
- Fresh ground pepper
Instructions:Prepare and set aside: Cut the peppers, squash, and zucchini into 1/4 inch strips. Dice the tomatoes into 1/4-inch cubes.
Heat the olive oil in a large sauté pan over medium heat. Add the onion and garlic. Sauté until translucent. Add the peppers, squash, zucchini, oregano, and thyme and gently sauté until vegetables are slightly firm, but not overcooked. Remove from heat, add the tomatoes, but do not stir.
Heat a 15" saute pan with butter. Add the beaten eggs to the pan. Once the eggs begin to set, add the vegetables to the top. Arrange colors, do not stir. Top with the parsley, cheddar cheese, and black pepper, (salt optional).
Cover and cook over low heat until cheese is melted and eggs are no longer watery. Loosen sides and slide onto warm plate.