Vegetable Frittata

Course : Italian
Serves: 6
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1/2 cup sliced zucchini
1 small bell pepper -- cut into 1/4-inch strips
1 small onion -- thinly sliced
1 clove garlic -- finely chopped
1/2 cup coarsely chopped tomato
2 teaspoons chopped fresh or
1/2 teaspoon dried oregano leaves
2 teaspoons chopped fresh or
1/2 teaspoon dried basil leaves
8 large eggs
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup shredded fontina or mozzarella cheese -- (2 ounces)
2 tablespoons grated romano or parmesan cheese

Preparation / Directions:

Heat oil in 10-inch ovenproof skillet over medium heat. Cook zucchini, bell pepper, onion and garlic in oil 3 minutes, stirring occasionally. Stir in tomato, oregano and basil. Reduce heat to medium-low. Beat eggs, salt and pepper until blended. Stir in Fontina cheese. Pour over vegetable mixture. Cover and cook 9 to 11 minutes or until eggs are set around edge and light brown on bottom. Sprinkle with Romano cheese. Set oven control on broil. Broil frittata with top about 5 inches from heat about 3 minutes or until golden brown.

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