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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Roasted Red Pepper and Zucchini Frittata Recipe

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This recipe for Roasted Red Pepper and Zucchini Frittata is from The Bourgeois / Tabor / Broussard / Sinor Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 tablespoons olive oil
1 garlic clove, minced
1/3 cup French bread cubes
6 large eggs
2 tablespoons minced parsley
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup shredded Parmesan cheese
Directions:
Directions:
Preheat oven to 350ºF.
Lightly oil 10-inch-diameter baking dish. Heat 1 tablespoon oil in heavy large skillet over medium heat. Add bread cubes and garlic. Saute until bread cubes are lightly toasted, about 2 minutes. Transfer bread cubes to small bowl.
Heat remaining 2 tablespoons oil in same skillet over medium heat. Add peppers and zucchini and saute until zucchini is tender and peppers are heated through, about 5 minutes.
Beat eggs in medium bowl just to blend. Mix in parsley, salt and pepper. Stir in cooked peppers and zucchini. Pour egg mixture into prepared dish. Sprinkle with toasted bread cubes and cheese.
Bake until egg mixture is set, about 20 minutes. Serve frittata warm or at room temperature.

 

 

 

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