July 22, 2009

E-mail this article

Invalid E-mail address
Invalid E-mail address

Sending your article

Your article has been sent.

  • E-mail|
  • Print|
  • Reprints|
  • |
Text size +

Serves 6

3 tablespoons olive oil
1 onion, chopped
2 cloves garlic, chopped
1 zucchini, cut into 1/2-inch cubes
1 small eggplant, stemmed, peeled, and sliced into 1/2-inch cubes
1 red bell pepper, stemmed, seeded, and sliced into 1/2-inch cubes
Salt and black pepper, to taste
6 eggs, beaten to mix
1. In a large skillet, heat 2 tablespoons of the olive oil over high heat. Add the onion and cook, stirring often, for 5 minutes or until lightly browned.

2. Add the garlic and cook, stirring often, for 2 minutes. Add the zucchini, eggplant, bell pepper, and salt and black pepper. Cook over medium heat, stirring occasionally, for 12 minutes or until the vegetables are softened.

3. Transfer the vegetables from the pan to a bowl. Wipe out the skillet.

4. Set the skillet over medium heat. Add the remaining 1 tablespoon olive oil. When it is hot, add the eggs. Spread the vegetables on top. Stir gently to mix them. As the egg mixture sets, move the edges of the egg cake into the center, tipping the liquid egg to the edges. When the edges are set, use a wide metal spatula to ease the cake onto a large round plate. Using oven mitts, invert the hot skillet onto the top of the cake. Turn the skillet and plate so the skillet is right side up. Lift off the plate.

5. Continue cooking the frittata over medium heat until the bottom is brown. Adapted from Sal Sergi