By: Grace Verage
Adapted from Ina Garten
There are always eggs and veggies at the Co-op!!
Ingredients:
1 small zucchini (diced)
2 bell peppers (seeded and diced)
1 onion (diced)
olive oil
kosher salt and black pepper
2 tsp minced garlic
12 extra-large eggs
1 cup half-and-half
1/4 cup parmesan cheese (or whatever cheese you have!)
1 tbsp butter
3 scallions chopped (white and green parts)
Instructions:
Preheat oven to 350 degrees.
Using a 10-inch ovenproof skillet, saute zucchini, peppers, and onion using olive oil. Season with salt and pepper.
Meanwhile, in a large bowl, whisk together the eggs, half-and-half, and cheese. Season with salt and pepper.
When veggies are tender, add butter and scallions (if using) and saute for about a minute.
Pour egg mixture over the vegetables and cook for 2 minutes over medium-low heat without stirring. Transfer pan to the oven and bake the frittata for 20-30 minutes, until puffed and set in the middle. Sprinkle with cheese and bake another 3 minutes until cheese is just melted. Serve hot!
