This vegetable frittata with potatoes is a simple and hearty recipe that pairs beautifully with sautéed greens, a tossed salad, and sprouted grain bread.
Almost any vegetable can be used in the recipe; just make sure they're all chopped before you start, and begin with the ones that take the longest to cook.
Ingredients
1 teaspoon olive oil.
½ cup chopped onions
1 clove garlic, minced
1/2 cup diced green bell pepper.
One zucchini, halved lengthwise and cut into 1/4 inch slices.
2 cups cooked, chopped potatoes
1 cup chopped fresh tomatoes
2 tablespoons black olives.
4 eggs
Add salt and pepper to taste.
¼ teaspoon dried oregano.
1 pinch of cayenne pepper.
½ small tomato, cut
¼ cup shredded mozzarella
¼ cup grated Parmesan
Directions
Preheat the broiler and position an oven rack about 6 inches from the heat source.
Heat oil in a frying pan with an oven-safe handle. Sauté the onion, garlic, and bell pepper over low heat until they are soft but not brown.
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