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Wednesday, July 31, 2013

Zucchini and Pepper Frittata

Breakfast for dinner? Yes please! Especially when I have peppers and zucchini growing in my garden this time of year. Now if I just had the time or the room for some hens, I could almost make this meal straight from the yard. This is one of those meals that you just can't go wrong with. I mean it's healthy, it's light, it's filling and most of all it's easy to prepare. It happens to be vegetarian, but if you are just dying to put some meat in it, throw in some bacon or some crumbled, cooked sausage and you have your self a non vegetarian frittata! :)
1/2 small onion, finely chopped 
1 medium zucchini (or 2 small zucchinis), diced  
1/4 green bell pepper, dicedd
1/4 red bell pepper, diced
1/2 small jalapeno, diced (Optional, leave out if you don't want it spicy)
6 eggs 
2 Tbsp milk 
1/4 cup freshly grated Parmesan cheese 
Salt/Pepper to taste
1 Tbsp butter
3-4 zucchini blossoms, Stamen removed (this is the stem on the inside bottom of the flower) and torn in half


Heat the olive oil in an 10-inch nonstick saute pan over medium heat. Add the onion, zucchini, green bell pepper, red bell pepper and jalapeno and cook until just beginning to soften, 3 to 4 minutes.

Meanwhile, beat the eggs with the milk. Add the Parmesan cheese, salt and pepper. Stir until combined.

When the zucchini and peppers have softened, remove the pan from the heat and add the zucchini mixture to the eggs. Stir to combine.

Add the butter to the same pan and swirl to melt. Add the egg and zucchini mixture and place the torn zucchini flowers onto the top of the frittata,  if using. Cover the pan and cook over medium-low heat until the edges begin to brown and the center has set and is puffed slightly, about 8 minutes.

To serve, slide the frittata out onto a cutting board. Slice and eat! 

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