Zucchini Red Pepper Leek Frittata Recipes

BELL PEPPER AND ZUCCHINI FRITTATA

Steps:

• In a 9-inch non-stick skillet cook the onion, the zucchini, and the peppers with salt and black pepper to taste in 1 tablespoon of the oil over moderate heat, stirring, for 10 minutes, or until the vegetables are tender.
• In a bowl whisk together the eggs, 1/3 cup of the Parmesan and the parsley (or cilantro), add the vegetable mixture, and stir the mixture until it is combined well.
• In the skillet heat the remaining 1/2 tablespoon oil over moderate heat until it is hot but not smoking, pour in the egg mixture, distributing the vegetables evenly, and cook the frittata, without stirring, for 8 to 10 minutes, or until the edge is set but the center is still soft.
• Sprinkle the remaining 1/3 cup Parmesan over the top.
• (If the skillet handle is plastic, wrap it in a double thickness of foil.) Broil the frittata under a preheated broiler about 4 inches from the heat for 3 to 4 minutes, or until the cheese is golden, let it cool in the skillet for 5 minutes, and run a knife around the edge.
• Slide the frittata onto a serving plate, cut it into wedges, and serve it warm or at room temperature.
• Enjoy!

ZUCCHINI, RED PEPPER & LEEK FRITTATA

Steps:

• Steam or microwave the vegetables together until tender, each will cook at the same approximate rate.
• Set aside.
• Preheat oven to 350 degrees.
• Spray a light coat of oil on a heavy ovenproof skillet.
• On medium heat, heat oil, and add half of the egg substitute.
• Sprinkle it with half the thyme and half the black pepper.
• Let it cook for a few seconds, until it begins to bubble, and then use a spatula to pull the sides in and spread the uncooked egg over the bottom of the pan, as if cooking an omelet.
• When this is nearly cooked, add steamed vegetables to pan.
• Evenly pour in the remaining half of the egg substitute, and sprinkle on the remaining thyme and black pepper.
• Bake for 35 to 40 minutes, until egg is firm.
• Serve.