December 9, 2013 - Zucchini & Red Pepper Frittata

Recipe: Zucchini and Red Pepper Frittata

(Makes 4 servings)

This frittata is packed with plenty of fiber-rich veggies, to keep cholesterol in check. And if you really want to do it right, buy organic eggs to avoid all the hormones and antibiotics they pump into conventionally raised hens.

Ingredients:

• 2 tsp. extra-virgin olive oil
• 3 medium zucchini, thinly sliced
• 1 medium red bell pepper, diced
• 1/2 medium onion, chopped
• 1/4 cup chopped fresh basil
• 1/4 tsp. sea salt
• 6 large eggs, lightly whisked
• 1/3 cup crumbled goat cheese (2 ounces)

Preparation:

1. Heat oil in a 10-inch nonstick skillet over medium heat. Add zucchini, pepper, and onion; cook, stirring frequently, for 2 minutes or until zucchini is tender.
2. Add basil and salt; increase heat to medium-high and cook, stirring, until the moisture has evaporated, 30 to 60 seconds.
3. Add eggs and goat cheese to vegetable mixture; stir until combined. Cook over medium heat, without stirring, until the bottom is light golden, 2 to 3 minutes. As it cooks, lift the edges and tilt the pan so uncooked egg will flow to the edges.
4. Reduce heat to low; cover and continue cooking for 15 to 18 minutes or until knife inserted in center comes out clean.

Nutritional Information: (per serving)

Calories	Fat	Saturated Fat	Cholesterol	Sodium	Carbs	Fiber	Sugar	Protein
230	15g	6 g	290 mg	336 mg	9 g	2 g	6 g	15 g