A frittata is and Italian open faced omelette.
For those of you on a low carb diet, this is a fantastic one dish dinner. A lightly dressed salad is all thats required as accompaniment.
This recipe calls for 8 eggs, split amongst 6 servings – it keeps very well in the fridge, and is pretty yummy cold too. You can replace the 8 whole eggs with 10 eggwhites and a little milk. The yolk version tastes a bit better, though.
3 tbsp Vegetable Oil
1/2cup sliced zucchini
1 small red bell pepper, cut into 1/4 inch strips
1 small onion, sliced thin
1 clove garlic, finely chopped
1/2 cup coarsely chopped tomato
1 teaspoon dried mixed herbs
8 Whole eggs
1/2 tsp salt
1/2 tsp pepper
1/2 cup (100g) grated cheese
Heat oil in an oven friendly 10 inch pan. Cook Zucchini, bell pepper, onion, garlic and herbs for 3 minutes, stirring occasionally.
Stir in the tomatoes. Reduce heat to medium low.
Beat eggs, salt and pepper till blended. Add 2/3rd cheese. Pour over the vegetables.
Cover and cook for 9 -12 min or until eggs are set around the edge and light brown on the bottom.
Sprinkle with the remaining cheese and place under a grill or broiler about 5 inches from the heat. Broil for about 3 min or until golden brown.