Frittatas are my good summer go-to when I want something quick and light . I had a zucchini sitting in the fridge that needed to be used, so I took it in a Mediterranean direction with sun-dried tomatoes, olives, red bell pepper, and fresh basil. ...
Frittatas are my good summer go-to when I want something quick and light . I had a zucchini sitting in the fridge that needed to be used, so I took it in a Mediterranean direction with sun-dried tomatoes, olives, red bell pepper, and fresh basil. It turned out to be a delicious addition to our Sunday brunch—even our younger guests loved it! Ingredients: 6 large eggs 1 small zucchini, diced 1 small yellow onion, diced 1 small red bell pepper (or kapia pepper), diced 3 sun-dried tomatoes in oil, chopped 1 handful pitted black olives, sliced 1 handful fresh basil leaves, chopped 2–3 tbsp olive oil Salt and freshly ground black pepper to taste Instructions: Dice the onion, red bell pepper, sun-dried tomatoes, and zucchini into small pieces. Sauté the onion in olive oil until translucent, then add the pepper, sun-dried tomatoes, and zucchini. Season with salt and pepper, and stir in the fresh basil at the end. Whisk the eggs in a bowl and mix in the sautéed vegetables. Pour the mixture into a small, lightly greased baking dish and bake in the oven until nicely golden on top. It is equally delicious served hot, warm, or cold! * If you are interested in the background story or more tips, you can find the full blog post here submitted by /u/TheHesitantGourmet [link] [comments]
