Sunday, April 17, 2011

Zucchini, Red Pepper and Feta Frittata

A delicious and easy egg dish that I made today for Sunday breakfast.  This frittata would be perfect for Easter breakfast or brunch, Mother's Day or even a light dinner.  Enjoy this frittata full of zucchini, red pepper, feta cheese (also has parmesan in it too!) anytime of year.  

Zucchini, Red Pepper and Feta Frittata

6 eggs
¼ cup freshly grated Parmesan cheese
4 tablespoons olive oil
¾ cup zucchini, roughly chopped
¾ cup red pepper, seeded and roughly chopped
salt and pepper
1/2 cup feta, crumbled

1. Turn on the broiler.
2. Add the eggs to a large mixing bowl and beat them with a fork until they are broken up. Then add half of the parmesan cheese and 2 tablespoons of the olive oil.
3. Heat the remaining olive oil (2 tablespoons) in an oven proof pan over medium heat. Add the zucchini and peppers and stir them until they are cooked through and wilted.
4. Pour the eggs into the pan with the cooked zucchini and peppers.  Add a few pinches of salt and pepper. Cook the eggs on the stove top for one more minute. Scatter the remaining parmesan cheese and the feta on top and place in oven.  Broil it for about 1 minute. Shake the pan to make sure the eggs are set. If not, broil for one minute more. Remove from the oven, cut in wedges and serve.


Mom's Cooking Club Lesson:  A frittata starts on the stove top and then is finished in the oven.  Make sure to use an ovenproof skillet that can handle broil temperatures.  



Lisa said...

Wish I was having that for breakfast tomorrow morning. It looks delish.

Patsyk said...

I am a big fan of frittatas, but haven't tried this combination yet. I'm putting it on my list!

Aggie said...

oh my gosh, I love frittatas. Especially for dinner. This sounds awesome and perfect for summertime when there is a ton of zucchini!

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