Buon Giorno Frittata
Found In: Breakfast / Brunch
| 6 | Eggs, beaten |
| 1/4 cup | Shredded basil |
| 2 Tablespoons | Low fat milk |
| 1/4 teaspoon | Kosher salt |
| 1/8 teaspoon | Ground black pepper |
| 2 teaspoons | Olive oil |
| 2 cups | Halved and sliced zucchini (1/4-inch thick) |
| 1 cup | Diced yellow onions (1/4-inch) |
| 1(6 ounce) can | California Ripe Olives, drained and halved |
| 1/2 cup | Roasted red bell peppers, sliced into 1/4-inch strips |
| 1/2 cup | Grated fontina cheese |
1. In a medium-sized mixing bowl whisk together eggs, basil, milk, salt and pepper. Set aside.
2. Heat olive oil in a 10-inch oven proof sauté pan over medium. Add zucchini and onions and cook for 5-6 minutes until tender. Mix in 1 cup of California Ripe Olives and red bell peppers, remove from heat and stir into egg mixture.
3. Pour egg and vegetable mixture back into pan, turn heat to medium-high and allow to cook for 3-5 minutes until eggs are set on the bottom. Sprinkle the top of the frittata with grated cheese and remaining California Ripe Olives and place into a 400 degree oven for 13-15 minutes until cooked through.
4. Cool slightly and cut into wedges. Serves 4.
Serving Suggestion: Serve with crusty country bread.
