Zucchini, Red Pepper and Feta Frittata

Irmgard's Note:

This frittata from Canadian Living has a decidedly Greek feel about it - it is flavoured with dill, feta and kalamata olives. I love it for supper with a serving of Greek-style oven fries on the side but it would be a wonderful brunch dish also.

• Total Time: 35 mins
• Prep Time: 10 mins
• Cook Time: 25 mins

Ingredients:

Servings: 4

• 1 tablespoon vegetable oil
• 1 onion, sliced
• 1 zucchini, thinly sliced
• 2 garlic cloves, minced
• 8 eggs
• 1/4 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 sweet red pepper, thinly sliced
• 1 teaspoon dried dill
• 3/4 cup feta cheese, crumbled
• 9 kalamata olives, pitted and quartered

Directions:

1. In a large non-stick ovenproof skillet, heat the oil over medium heat; cook the onion, zucchini and garlic, stirring often, for 5 to 8 minutes or until softened.
2. Meanwhile, in a large bowl, whisk together the eggs, milk, salt and pepper; stir in the red pepper and dill.
3. Pour into the skillet; reduce the heat to medium-low.
4. Sprinkle with the feta and olives; cook for 10 minutes or until the bottom and side are firm yet the top is still slightly runny.
5. Broil for 3 to 5 minutes or until golden brown and set.
6. Cut into wedges.