Description

Make this frittata on those nights when you want a meatless dinner or for breakfast or brunch. as well. It is delicious and very satisfying. You could use any leftover vegetables that you may have instead of the listed ingredients if you wish. Serve on to

Ingredients

• 2 T. olive oil
• 1/2 red onion, finely chopped
• 1/4 c. red bell pepper, finely chopped
• 1 small zucchini, chopped into 1/8 inch thick rounds
• handful of cherry tomatoes, halved
• 3 basil leaves, thinly sliced
• 6 large eggs
• salt, to taste
• pepper, to taste

Steps

1. In a medium oven-safe skillet, heat olive oil over medium-high heat until it's shimmering. Stir in onion and bell pepper and cook, stirring frequently, until softened and browned, around 5 minutes.
2. Stir in zucchini rounds and cook until soft, about 3 minutes. Add cherry tomatoes, basil leaves plus a couple pinches of salt and pepper and stir.
3. Turn heat down to medium-low and cook until the tomatoes just start to soften, a minute or two. While they are cooking, in a medium bowl, whisk eggs with a few pinches of salt and pepper, then turn the oven broiler on.