Add a Twist to a Frittata

One of my favorite Italian dishes is a frittata. You can make this dish out of whatever you desire. Sometimes I use tomatoes and olives, other times I use squash.

This makes a lovely bake alongside pork chops and a green salad.

Zucchini Red Pepper Frittata
(thanks to Debbie for this)



Olive oil
3 tbsp finely chopped shallots
1 red pepper, diced
2 cups thinly sliced zucchini, about 1 medium or 2 small
4 eggs
4 egg whites
1/2 cup packed freshly grated Parmesan cheese
1/4 cup chopped fresh basil
1/4 tsp salt
1/4 tsp freshly ground pepper

Preheat oven to 350°F. Prepare an 8 x 8-inch baking dish with vegetable oil spray. Heat oil in a large skillet over medium heat; add shallots and saute until soft, about 3 minutes. Add red pepper and saute another 3 minutes. Turn heat to medium-high and add zucchini saute until slices are soft, about 10 minutes. Cool slightly. Meanwhile, beat eggs and egg whites together in a large bowl. Add cheese, basil, salt, pepper and cooled zucchini mixture; stir until mixed. Pour mixture into pan and bake for 30 to 35 minutes. Let stand for 10 minutes before cutting.