Ingredients
-
1 medium zucchini, cut into 1/2-inch cubes
-
1 sweet red pepper, diced
-
1/2 cup onion, chopped
-
1/4 cup olive oil
-
9 large eggs, lightly beaten
-
1 (4 ounce) package crumbled feta cheese
-
1/3 cup fresh basil, thinly sliced
-
1/2 teaspoon salt
-
1/2 teaspoon pepper
-
1/3 cup freshly grated parmesan cheese
-
8 pitted kalamata olives, chopped
Instructions
- Cook the first four ingredients in hot oil in a 10" oven-proof skillet over medium-high heat, stirring constantly until vegetables are tender.
- Combine eggs and next four ingredients, pour over vegetables in skillet.
- Cover and cook over medium-low heat 10-12 minutes or until almost set.
- Remove from heat, and sprinkle with Parmesan cheese.
- Broil 5-1/2" from heat with oven door partially open 2-3 minutes or until golden.
- Cut frittata into wedges.