Skillet Frittata With Fresh Summer Vegetables

Incredible frittata combines the best summer vegetables, eggs, seasonings, and cheese.

Ingredients -

2 tablespoons Olive Oil
1 Spanish Onion, coarsely chopped
1 clove fresh Garlic, minced
1 Red Bell Pepper, cut into 1/4-inch strips
1 Green Bell Pepper, cut into 1/4-inch strips
1 Yellow Bell Pepper, cut into 1/4-inch strips
1 medium Summer Squash, cut into 1/4-inch strips
1 medium Zucchini, cut into 1/4-inch strips
1/2 teaspoon Fresh Oregano
1/2 teaspoon Fresh Thyme
3 ripe Plum Tomatoes, cut into 1/4-inch cubes
2 tablespoons Butter
12 Eggs, slightly beaten
2 tablespoons chopped Fresh Parsley
1 cup grated Sharp Cheddar Cheese
Fresh Ground Black Pepper
Salt

Preparation:

1. Add olive oil to large skillet. Heat over medium heat.

2. Sauté onion and garlic until translucent. Reduce heat to medium

3. Add peppers, squash, zucchini, fresh oregano and fresh thyme.

4. Gently sauté until vegetables, 2 minutes.

5. Remove skillet from heat. Add tomatoes, but do not stir.

6. Heat 15-inch sauté pan over medium heat. Melt butter.

7. Add beaten eggs to sauté pan. As eggs begin to set, add vegetables.

8. Top with fresh parsley, grated cheddar cheese. Season with salt and pepper.

9. Cover sauté pan. Reduce heat to low. Cook until cheese melts and eggs are no longer watery.

10. Loosen sides and slide onto warm plate.

Cooking Tip

Spanish Onion

Substitute another mild, sweet onion if Spanish onions are not available.

Cooking Tip

Sharp Cheddar Cheese

For a milder tasting frittata, use your favorite light flavored cheese in place of the sharp cheddar.