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Home -> Main Dishes -> Breakfast
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
12 large eggs, beaten to blend 1/4 cup fresh basil leaves, shredded 1/4 cup milk 1/4 tsp. kosher salt 1/4 tsp. pepper 3 tbsp. olive oil 2 cups zucchini, halved lengthwise and sliced 1/4 inch thick 1 1/2 cups diced onions 3/4 cup canned sliced black olives 1 cup roasted red bell peppers, cut into strips 3/4 cup grated Fontina cheese
Directions
Preheat oven to 400 degrees. Lightly grease a 13x9 inch baking pan. Whisk together eggs, basil, milk, salt and pepper in a large bowl. Heat oil in a large skillet over medium heat. Add onions and green peppers to skillet and cook 6 to 8 minutes, stirring frequently until tender. Stir in 1/2 cup olives and roasted red pepper strips. Cook until heated through. Stir vegetables into egg mixture. Pour into the prepared pan. Bake about 20 minutes until eggs are starting to set. Sprinkle Fontina and remaining 1/4 cup olives over the top. Bake an additional 20 minutes until eggs are firm. Cool frittata slightly before cutting into squares and serving.
Serves 8 to 10.
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