Serves: 6
Carbs Per Serving: approx. 6
Prep Time: 10 min
Effort: Easy
Ingredients:
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 oil
9 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.
