Ready in 30 minutes
Yield: 4 – 6 slices

Preheat over to 320 degrees F or 160 degrees C.

Heat a 10-inch non-stick skillet with stainless-steel handle. Add:

1 tablespoon olive oil

Heat over medium heat, and then sweat:

1 shallot, peeled and chopped

Add:

1 medium-sized ripe tomato, deseeded and chopped
1 small zucchini, sliced into 1/4 inch cubes
1 small carrots, chopped
1 medium-sized red bell pepper, sliced into 1 cm. pieces

Saute for 1 minute over medium low heat, constantly stirring. Season with:

fine salt
ground white pepper

Evenly spread the vegetables in the pan. Over low heat, pour:

4 whole eggs, beaten

When eggs are are starting to set, Put in:

2 tablespoons Italian parsley, coarsely-chopped

Sprinkle desired amount of:

grated Gruyere cheese

Continue cooking in the preheated oven until cheese has melted and frittata has firmed up, about 5 minutes. Carefully remove frittata from pan and transfer on a brown cutting board. Slice into desired serving portions.

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This article was published on Sunday 18 October 2009 à 10:30 am and is filed under Vegetarian. You can follow the comments through this feed RSS 2.0. You can leave a comment, ou can trackback from your site.