This week's "Meatless Monday" Recipe of the Week is Italian Olive Frittata. Olives, Zucchini, Bell Peppers, Fontina Cheese, are just some of the ingredients that goes in this weeks recipe! It's from the CooksRecipes website which has a fantastic selection of recipes for all tastes and cuisines so be sure to check it out soon! http://www.cooksrecipes.com/index.html
Italian Olive Frittata
6 large eggs, beaten
1/4 cup shredded basil
2 tablespoons low-fat milk
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 thick)
1 (6-ounce) can olives, drained and halved
1/2 cup roasted red bell peppers, sliced into 1/4-inch strips
1/2 cup grated fontina cheese ( may use provolone or Parmesan)
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 heat. Add zucchini and onions and cook for 5 to 6 minutes until tender. Mix in 1 cup of olives and roasted 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 to 5 minutes until eggs are set on the bottom. Sprinkle the top of the frittata with grated cheese and remaining olives and place into a 400°F (205°C) oven for 13 to 15 minutes until cooked through.
4 - Cool slightly and cut into wedges.
Makes 4 servings.