All Around Town Catering's Frittata
10 eggs, beaten well
1 medium zucchini, cut into coins
1/2 medium red onion, sliced thin
2 Tbsp reconstituted sundried tomatoes
2 Tbsp butter
2 Tbsp olive oil
Pinch of salt and pepper
This recipe is perfect all year round but especially during Lent.
Get your oil hot over medium-high heat. Cook your onion first for about 2 minutes, and add zucchini. Cook another 2 minutes. Add eggs and sundried tomatoes, let eggs set around the vegetables. Once that is done, place a plate over the frittata, and invert it. Then slide back into pan, basically upside down, and cook the top for about a minute. It should be a nice golden-brown.
You can serve with a bit of
salsa,or just like it is. It works for breakfast, brunch, or dinner. Enjoy!!!!
1720 Valley View Drive