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Red capsicum (pepper) and zucchini frittata

A recipe from the Good Food collection.

Ingredients

Red capsicum (pepper) and zucchini frittata
Red capsicum (pepper) and zucchini frittata
1 tablespoon olive oil
1 onion, sliced
1 redcapsicum (pepper), sliced
2 zucchinis, sliced
6 eggs
1 tablespoon chopped basil
45 g (1½ oz) Parmesan, grated 

Method

1. HEAT the olive oil in a 30 cm (12 inch) frying pan and cook the onion until soft. Add the red capsicum and zucchini and fry until soft. Preheat the grill (broiler).

2. LIGHTLY beat the eggs, basil and Parmesan and season well. Pour into the frying pan and cook over low heat until three-quarters set, shaking the pan to stop the frittata sticking. Finish the top off under the grill (broiler) and leave to cool before serving in wedges.

Main ingredient:
Zucchini, Cheese
Cuisine:
Italian
Course:
Lunchbox, Starter/Entree, Breakfast/Brunch

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