Zucchini, Red Pepper and Feta Frittata
- serves 4
1 Tbsp vegetable oil
1 onion, sliced
1 zucchini, thinly, sliced
2 cloves garlic, minced
¼ cup milk
½ tsp salt
¼ tsp pepper
1 sweet red pepper, thinly, sliced
4 tsp chopped fresh dill
1 tsp dried dill, weed
¾ cup crumbled feta cheese
9 kalamata olives, pitted, and, quartered
1. In large nonstick ovenproof skillet, heat oil over medium heat; cook onion, zucchini and garlic, stirring often, for 5 to 8 minutes or until softened.
2. Meanwhile, in large bowl, whisk together eggs, milk, salt and pepper; stir in red pepper and dill. Pour into skillet; reduce heat to medium-low.
3. Sprinkle with cheese and olives; cook for 10 minutes or until bottom and side are firm yet top is still slightly runny. Broil for 3 to 5 minutes or until golden brown and set. Cut into wedges.