Prep Time:10 min
8 pitted kalamata olives (black olives will do in a pinch)
1 med. zucchini, cut into 1/2" cubes (about 2 cups)
1 sweet red pepper, diced
1/2 cup chopped onion
1/4 cup olive oil9 large eggs, lightly beaten
1/2 (4 ounce) package crumbled feta cheese
1/3 cup thinly sliced fresh basil
1/2 tsp salt
1/2 tsp freshly ground pepper
1/3 cup freshly grated Parmesan cheese
basil sprigs for garnish
How to Prepare:
Cook first 4 ingredients in hot oil in a 10" ovenproof skillet over med-high heat, stirring constantly, until vegetables are tender.Combine eggs and next 4 ingredients; pour into skillet over vegetables. Cover and cook over med-low heat 10 to 12 minutes or until almost set. Remove from heat, and sprinkle with Parmesan cheese.Broil 5 1/2" from heat (with electric oven door partially opened) 2 to 3 minutes or until golden. Cut frittata into wedges; garnish, if desired. Serve warm or at room temperature.
NOTE. Most Ingredients in these recipes can be bought in good health food shops and grocery store. If you have trouble finding something, feel free to exchange, but keep track of the carbs.