Italian Frittata with tomatoes and peppers

November 25, 2010

Italian Frittata with tomatoes and peppers, in The New Mediterranean Cookbook, by Nancy Harmon Jenkins, pg, 93

1 large yellow onion, chopped
3 cloves garlic, minced
3 T extra virgin olive oil
1 medium zucchini, diced
1 medium tomato, seeded and diced
1 red bell pepper, diced
a handful of coarse parsley, basil or a mix
sea salt and freshly ground pepper
6 to 8 large eggs
½ cup shredded parmesan cheese

In a large, oven proof skillet, heat 2 T of the olive oil. Sauté the onions and garlic until soft but not brown. Add the zucchini, tomatoes and peppers. Sauté until softened, about 20 minutes. Add the basil. Season with salt and pepper. Remove from heat and let cool a bit.

Beat the eggs, add abut 1 T water, and season with salt and pepper. When the vegetables cooled enough, add to the eggs and blend.

Add 1 T oil to the skillet and heat to medium. Add the egg mixture. Cook, lifting the edges to let the uncooked egg mixture flow under the cooking egg mixture. When the bottom is set, and the top is almost firm, top with the cheese.

Heat the broiler, place the skillet under the boiler to set the top and melt the cheese. Broil for a few minutes, watching closely.

Slice into wedges. Serve hot or at room temperature.

How I did it: I used 2 T olive oil and 2 tsp butter, split in half. I didn’t have any fresh basil so I used 1 tsp dried basil and 1 tsp thyme, which was very good. It took longer to cook than I expected and the top was not setting up, so I put it in the oven @ 350° for about 10 minutes then broiled the top to brown it a bit more.

This was fabulous! It had great flavor with the thyme and butter