Name: Italian Vegetable Frittata
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 2 Tbsp (30 mL) olive oil; 2 small zucchini, diced; 1 sweet red pepper, diced; 1 small red onion, diced; 1 clove garlic, minced; ½ tsp (2 mL) each dried oregano, salt and pepper; ½ cup (125 mL) lightly packed torn fresh basil leaves; 8 eggs; 2 Tbsp (30 mL) half-and-half cream or milk; 1 cup (250 mL) diced Black Diamond Mozzarella Cheese (about 4 oz/125 g)

Prep Time

15 min

Cook Time

35 min

Yields

6 servings

This cheesy, vegetable-filled dish is perfect for a leisurely brunch or tasty main dinner course.

Courtesy of Alison Kent

ingredients

Tbsp (30 mL) olive oil

small zucchini, diced

sweet red pepper, diced

small red onion, diced

clove garlic, minced

tsp (2 mL) each dried oregano, salt and pepper

cup (125 mL) lightly packed torn fresh basil leaves

eggs

Tbsp (30 mL) half-and-half cream or milk

cup (250 mL) diced Black Diamond Mozzarella Cheese (about 4 oz/125 g)

Ingredient Substitution Guide

directions

Step 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.

Step 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.

Step 3

In a bowl, beat eggs with cream until frothy; pour evenly over vegetable mixture. Top with remaining vegetable mixture; sprinkle with remaining cheese.

Step 4

Step 5

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.

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Italian Vegetable Frittata

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