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Vegetable Frittata Recipe

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—Janet Eckhoff, Woodland, California

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4-6 Servings
Prep/Total Time: 30 min.

Ingredients

1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
1 garlic clove, minced
3 tablespoons Crisco® Pure Olive Oil, divided
2 medium red potatoes, cooked and cubed
1 small zucchini, cubed
6 eggs
1/2 teaspoon salt
Pinch pepper

Directions

In a 10-in. cast-iron or ovenproof skillet, saute onion, peppers and garlic in 2 tablespoons of oil until the vegetables are tender. Remove vegetables with a slotted spoon; set aside.
In the same skillet over medium heat, lightly brown potatoes in remaining oil. Add vegetable mixture and zucchini; simmer for 4 minutes.
In a bowl, beat eggs, salt and pepper; pour over vegetables. Cover and cook for 8-10 minutes or until eggs are nearly set. Broil 6 in. from the heat for 2 minutes or until eggs are set on top. Cut into wedges. Yield: 4-6 servings.

Nutrition Facts: 1 serving (1 each) equals 177 calories, 12 g fat (2 g saturated fat), 213 mg cholesterol, 264 mg sodium, 10 g carbohydrate, 2 g fiber, 8 g protein.

Vegetable Frittata published in Country Woman March/April 1995, p35

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