The vegetable diet continues with this colorful, scrumptious AND healthy frittata!
I generally love frittatas, but I got the idea for this particular combination while surfing a bunch of great food blogs yesterday. It was made by Kalyn of Kalyn's Kitchen, and you can see her original recipe here. I changed it a little bit, but it's still very similar. It was utterly delicious, and hubby and I didn't get up from the table until we scraped every last morsel. To be honest, we barely contained ourselves from eating it all before we could even take pictures.
9 eggs, beaten
2 large peppers, diced or sliced
1 smaller zucchini, peeled and diced
1/2 cup cheese, diced
1 tsp parsley, chopped
1 tsp chives, chopped
2 medium-sized pickles, diced
Cook the peppers and zucchini in a hot oiled pan until they soften (5 minutes or so), stirring occasionally. Season the vegetables with salt and pepper and add the parsley and chives. Add the eggs (if they push all your vegetables to the sides stir them straight away, before they start cooking). Sprinkle the cheese and pickles, lower the heat slightly and cook for another 5 minutes. When the eggs are almost cooked through put the pan under the broiler to cook the upper side. Serve with toast and a simple tomato salad.