Mediterranean Frittata

INGREDIENTS:

• 8 eggs
• 1/2 cup milk (I used skim)
• 1/4 tsp red pepper flakes, optional
• 1 – 2 TBSP olive oil
• 2 small zucchini, ends trimmed and cut into bite size pieces
• 1 small red pepper, cut into bit size pieces
• 1 small green pepper, cut into bit size pieces
• 1 cup cherry tomatoes, whole
• 1 tsp dried oregano or 1 TBSP fresh oregano (I actually used a little fresh oregano and basil)
• 1/4 cup crumbled feta cheese
• salt and pepper to taste

PREPARATION:

Preheat oven to 400 degrees.

In a large bowl, break eggs, add milk, season with salt and pepper and add red pepper flakes if using.  Whisk until well blended.  Set aside.

In a large ovenproof frying pan (non stick or cast iron), heat oil over medium high heat. Add zucchini and red and green peppers and cook for 3 – 5 minutes until slightly softened ~ it will continue to cook in the oven.  Add tomatoes and oregano and season with salt and pepper.  Add egg mixture to frying pan. Cook for a couple of minutes until the bottom of the frittata sets.  Spinkle on feta cheese and carefully put the frying pan into a preheated oven.

Cook for 15 – 20 minutes until the eggs are set in the middle. Turn on the broiler and broil until top of frittata is lightly browned.  Serve warm or at room temperature. ENJOY!

NOTE: This Frittata is very versatile.  Have it with breakfast with whole grain toast and a small fruit salad or for lunch or dinner with a side salad. Change up the flavors with whatever vegetables you have on hand ~ make it italian by adding some fresh or dried basil and some fresh buffalo mozzarella, add some ham and cheddar cheese with some green pepper and onion for a Denver Frittata ~ the possibilities are endless!  
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