1 Tbsp canola oil
1/2 cup zucchini, sliced
1 small bell pepper, sliced
1 small onion, sliced
1 clove garlic, minced
1/2 cup tomato, chopped
1/2 tsp. oregano
1/2 tsp. dried basil
1/2 tsp. salt
1/2 tsp. pepper
1/2 cup shredded mozzarella
2 Tbsp Parmesan (optional)
Preheat broiler. Heat oil in an ovenproof skillet over medium heat.
Saute zucchini, bell pepper, onion and garlic 3 minutes, stirring
frequently. Add tomato, oregano, and basil. Reduce heat to medium-low.
Beat together eggs, salt, and pepper. Pour egg mixture over
vegetables. Cover and cook until the eggs are light brown on the
bottom and set on the top (9-11 minutes). Remove from heat, and
sprinkle eggs with Parmesan, if desired. Put skillet in oven and
broil until the top of the frittata is golden-brown (2-3 minutes).
Cut in wedges to serve. Can be refrigerated 2 days and can be eaten
cold. Serves 8.