Veggie Frittata

recipe from frank giglio

用料  

Veggie Frittata的做法  

1. Preheat the oven to 350˚F.
   Heat the oil in a 10- or 12-inch ovenproof skillet over medium heat. Add
   the onion and bell pepper, and sauté them until they begin to soften, stirring
   occasionally. Add the zucchini and sauté, stirring occasionally, for about 4
   minutes, or until the zucchini also softens. Reduce the heat to low, add the
   tomato and parsley, and salt to taste. Sauté for another 3 to 5 minutes,
   stirring often, until the mixture begins to thicken. Taste and adjust
   seasonings

2. In a bowl, beat the eggs until frothy and season with a ½ teaspoon of salt
   and pepper to taste. Pour the eggs over the vegetable mixture. Sprinkle
   cheese over the top, if desired. Turn the stove off and place the skillet in the
   oven and bake for 12 to 15 minutes, or until the eggs are set. Remove from
   the oven, cut into wedges, and serve.