Vegetable Frittata
Serves 6
This colorful and satisfying open-faced omelet makes a delicious easy meal. If you dont own an ovenproof nonstick skillet, use a regular nonstick skillet and wrap the handle in foil. Meal Plan: First, make a fresh spinach salad. Remove and discard stems from 10 oz. fresh spinach, then wash and thoroughly dry leaves. In large bowl, toss spinach with slivered Greek olives, some chopped jarred roasted red peppers (packed in water) and a low-fat balsamic dressing. Chill until ready to serve. While frittata is cooking on the stovetop, warm a loaf of purchased focaccia in a 350F oven.
- 1 tsp. vegetable oil
- 1 medium clove garlic, minced
- ½ medium zucchini, thinly sliced
- 1 small red bell pepper, cut into thin strips
- 1 small onion, thinly sliced
- ½ medium tomato, chopped
- ½ tsp. dried oregano
- ½ tsp. dried basil
- 8 large eggs
- ½ tsp. salt
- ½ tsp. freshly ground pepper
- ½ cup shredded Fontina or Swiss cheese (2 oz.)
- 2 Tbs. grated Parmesan cheese, optional
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