VEGETABLE FRITTATA

Ingredients

• 9 eggs
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 3 Tablespoons olive oil
• 1 large zucchini, diced
• 1 large onion, diced
• 1 of each green, red, & yellow pepper, diced
• 1 cup of fresh wild mushrooms (oyster, crimini, etc.)
• 3 green onions, diced
• 1 small red onion, sliced thinly for top garnish
• a few sun-dried tomatoes, diced
• 1 glove garlic, minced
• 1 Tablespoon fresh parsley, chopped
• 1 teaspoon each fresh dill, basil, oregano, thyme, minced
• 1 cup grated cheese i.e. swiss, gruyere, chedder or monterery jack

Directions

In a large bowl, whisk eggs, salt, and pepper with 3 tablespoons water then add cheese. In a large skillet add olive oil, and saute garlic over medium heat. Saute vegetables until soft but not overcooked. Add spices and stir. Add vegetables to egg cheese mixture and blend well.

In a oven proof skillet add 2 tablespoon olive oil or butter, place over medium heat. Add egg and vegetable mixture and turn heat to low. Cook eggs without stirring until they just begin to thicken, Place some thin sliced red onion on top of mixture and bake in a preheated 350 degree oven for approximately 25-30 minutes or until golden in color.

Remove from oven and let rest for 3-4 minutes before cutting into wedges.

Variation - Can make it a Southwestern style and substitute cilantro, cumin, and chili powder for spices and use jalapenos and tomatillos for taste. Serve with homemade salsa and guacamole.

Serves: 4 to 6

Submitted 6/13/05.
Source: www.virtualcities.com
Submitted By: Meryl
merstar@earthlink.net
VEGETABLE FRITTATA