| Recipe: |
1 medium zucchini (about 2 cups chopped)
1 red capsicum, sliced
1 yellow capsicum, sliced
1/2 cup chopped onion
1/4 cup olive oil
1/4 cup chopped pitted Kalmata olives
1/2 cup semi sun-dried tomatoes
9 large eggs, lightly beaten
1/2 cup feta cheese
1/4 cup sliced fresh basil
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 cup Parmesan cheese, grated
Sauté zucchini, capsicums, and onion in a fry pan with olive oil, stirring till tender.
Add the olives and sundried tomatoes to the vegetable mixture.
Combine eggs, feta, basil, salt, and pepper in a bowl whisking well to combine.
Line a spring form with glad bake and place the vegetable mixture in the bottom of the form.
Pour the egg mixture over the vegetables and bake the frittata at 165°C till set approximately 45 minutes.
Remove from the oven, allow to rest for 15 minutes before serving.
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