In skillet heat oil on medium heat. Add pepper, thyme, half of salt, half of pepper, zucchini, garlic and onion. Cover skillet and let cook for 7 minutes. Add in tomato and cook additional 5 minutes. Stir occasionally.
Mix together remaining salt and pepper and eggs in bowl. Whisk until froth forms and pour over vegetables. Cover and cook for 15 minutes.
Broil frittata for 3 minutes, flip and cut into wedges. Ready to serve!
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Here are a few recipe ideas to have before your Thanksgiving Day meal. Why not start off the day with something a little sweeter? Maybe a dish with apples? The perfect fall fruit, crisp, juicy and delicious. Or maybe you're in the mood for a hearty brunch, something with a little of everything. View Recipes >
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Veggie Breakfast Frittata
Serves 4
Ingredients:
9 eggs
1/2 cup tomato, chopped and seeded
2 cloves garlic, minced
1 cup zucchini, diced
1/2 cup red bell pepper, chopped
1/3 cup onion, chopped
1 tablespoon fresh thyme, chopped
1 1/2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
Directions:
Preheat broiler.
In skillet heat oil on medium heat. Add pepper, thyme, half of salt, half of pepper, zucchini, garlic and onion. Cover skillet and let cook for 7 minutes. Add in tomato and cook additional 5 minutes. Stir occasionally.
Mix together remaining salt and pepper and eggs in bowl. Whisk until froth forms and pour over vegetables. Cover and cook for 15 minutes.
Broil frittata for 3 minutes, flip and cut into wedges. Ready to serve!
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