Red Pepper, Zucchini and Feta Frittata

Name: Red Pepper, Zucchini and Feta Frittata
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 4 serving(s)
Ingredients: 2 tablespoons oil; 2 tablespoons butter; 1 small onion, chopped; 1 small zucchini, chopped; 1 tablespoon fresh minced garlic; 8 large eggs; 3 tablespoons whipped cream (or use 18% table cream); salt and pepper; 1 red bell pepper, seeded and chopped; 1 pinch dried dill (or to taste); 1 cup crumbled feta cheese (can use less); 10 kalamata olives, pitted and sliced

Submitted by Kittencalrecipezazz

"This makes a huge frittata, so make certain to make this in a large skillet!"

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Ready In:: 23mins
Ingredients:: 12
Serves:: 4

ingredients

2 tablespoons oil
2 tablespoons butter
1 small onion, chopped
1 small zucchini, chopped
1 tablespoon fresh minced garlic
8 large eggs
3 tablespoons whipped cream (or use 18% table cream)
salt and pepper
1 red bell pepper, seeded and chopped
1 pinch dried dill (or to taste)
1 cup crumbled feta cheese (can use less)
10 kalamata olives, pitted and sliced

directions

In a large nonstick oven-proof skillet, heat the oil with butter over medium heat.
Add in onion, zucchini and garlic; saute for about 5 minutes or until softened (do not remove from skillet).
In a large bowl whisk eggs with whipping cream or table cream, salt and pepper.
Add in the chopped red bell pepper and pinch of dill; pour into the skillet, and reduce the heat to med-low.
Sprinkle the feta cheese and olive slices over the frittata; cook for about 8 minutes or until the bottom is golden brown and the frittata is set (don't overcook!).