Email to Dawn Hempfling      

Recipe Categories: bourbonbelle's HOME PAGEAPPETIZERS BREAD Breakfast CAKESandPIES CANDY CASSEROLES DESSERTS EGGS FISHandSEAFOOD FRUIT MEATS POULTRY SALADandDRESSING SANDWICHES Sauces SAUCES SOUPSandSTEWS

Pepper , Zucchini & Potato Frittata




Source of Recipe


Burpee's American Harvest Cookbook , page 77






Recipe Introduction


A great summer recipe ! When the garden is overflowing with zucchini and peppers I make this .





List of Ingredients



• 8 Large eggs
  
• Salt and freshly ground pepper
  
• Dash of Tabasco sauce
  
• 2 tablespoons unsalted butter
  
• 1/2 cup diced smoked ham ( or other ham)
  
• 2 tablespoons olive oil
  
• 1 medium onion , halved and thinly sliced
  
• 2 medium garlic cloves , crushed
  
• 2 medium green bell peppers , cut into 1/2 inch squares
  
• 2 small zucchini cut into 1/2 inch cubes
  
• 2 medium new potatoes , cooked, peeled , cut into 1/2 inch cubes
  
• 2-3 tablespoons freshly grated Parmesan cheese
  






Instructions



1. Preheat oven to 350 degrees .
   
2. Whisk eggs thoroughly in a large bowl . Season with salt , pepper and dash of Tabasco . Set aside.
   
3. In a 10 inch skillet melt 2 tablespoons butter over medium heat . Add the ham and saute until lightly browned . Remove with slotted spoon to a side dish and reserve .
   
4. Discard all but 1 tablespoon fat from the skillet . Add 2 tablespoons olive oil and when hot add the onion and garlic and cook , stirring constantly , until soft and lightly browned .
   
5. Add the green peppers and zucchini , season with salt and pepper , reduce heat, cover and cook for 8-10 minutes or until vegetables are just tender .
   
6. Add the potatoes and ham and just heat through .
   
7. Pour the egg mixture into the skillet and cook for 2-3 minutes or until the bottom is set and lightly browned .
   
8. Sprinkle with Parmesan cheese and place in the center of the preheated oven .Bake for 10-12 minutes or until the eggs are just set and lightly browned .
   
9. Serve right from the pan , cut into wedges .
   
10. Serves 6 .
    






Final Comments


Sounds like a lot of directions but it is really easy and very good with french bread and a salad .