Italian Vegetable Frittata
- prep time 15 min
- total time 50 min
- serves 6 servings
2 tablespoons (30 mL) olive oil
2 small zucchini, diced
1 sweet red pepper, diced
1 small red onion, diced
1 clove garlic, minced
½ teaspoon (2 mL) each dried oregano, salt and pepper
½ cup (125 mL) lightly packed torn fresh basil leaves
2 tablespoons (30 mL) half-and-half cream or milk
1 cup (250 mL) diced Black Diamond Mozzarella Cheese (about 4 oz/125 g)
1. In a large skillet, heat oil over medium-high heat; fry zucchini, red pepper, onion, garlic, oregano, salt and pepper, stirring often, until softened and no liquid remains, 8 to 10 minutes.
2. Spread two-thirds of mixture in a greased 9-inch (23 cm) glass or ceramic pie plate. Sprinkle with basil; top with half of the cheese.
3. In a bowl, beat eggs with cream until frothy; pour evenly over vegetable mixture. Top with remaining vegetable mixture; sprinkle with remaining cheese.
4. Bake in preheated 350°F (180°C) oven until puffed and set in centre, 35 to 40 minutes. Remove to a rack and let stand at least 10 minutes before slicing and serving. Serve warm or at room temperature. Tip: For an extra-bubbly, golden top, at end of bake time, keep frittata on centre rack and turn oven to broil. Watching closely, broil until bubbly and deep golden, 1 or 2 minutes.