Vegetable Frittata
This is a great dish for when you have extra veggies around and need to use them up. You can use different combinations of vegetables, cheeses and herbs. Inspired by a recipe in Sophie Dahl’s, Miss Dahl’s Voluptuous Delights, get creative with it!
- 1 tablespoon olive oil
- 2 baby zucchini, sliced
- Salt and pepper to taste
- 4 eggs, beaten
- 1/2 teaspoon dried basil (or fresh basil to taste if you have it)
- 1/2 cup goat cheese, crumbled (or feta)
- Low fat sour cream
Heat olive oil on medium in a 10 inch OVEN PROOF (remove rubber handle) non-stick pan. Saute zucchini until slightly golden.
Turn on broiler. Mix eggs with the salt, pepper and basil. Pour evenly over the zucchini. Sprinkle the cheese over the top. Cook for 2-3 minutes to set the bottom.
Place pan under the broiler a few inches and cook about 2 minutes. Spin pan around and cook another couple of minutes until evenly browned and the cheese is melted. Watch it carefully as it will burn quickly. Remove from oven and let stand 5 minutes to set.
Slice and garnish with sour cream if desired. Serve with a nice leafy salad.
Serves 2