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Zucchini and Red Pepper Frittata (Italian Omelet)

Serves 4

The first time I made this omelet recipe I had extra zucchini from the garden. It is quick, healthy, easy and absolutely delicious. Serve for breakfast or with a salad for a light, meatless dinner or lunch. Because it is equally good hot, warm or room temperature, it is also great on a brunch or potluck buffet.


Preheat oven to 450° F. Lightly brush the zucchini slices with some of the olive oil. Place on a baking sheet. Season tops with salt and pepper. Roast just until tender, about 20 minutes. Set aside.

Heat a 12-inch nonstick skillet with 1 tablespoon of the olive oil over medium heat. Add the onions and peppers. Sauté until tender, about 5 minutes. Add the zucchini and garlic; sauté another minute. Remove from heat. In a large bowl, beat the eggs with the water until frothy. Add the cooked vegetables, herbs and grated cheese. Whip until well-combined. Season with salt and pepper. Return the skillet to a medium-low burner. Add the remaining olive oil and heat. Add the egg mixture, stirring to distribute the vegetables all over. As the omelet is cooking, gently move portions of the bottom with a spatula to allow the uncooked eggs to flow through. When the top is almost set, place a large plate or the skillet lid on top of the skillet. Turn the skillet upside down, catching the omelet with the plate. Return the skillet to the burner and slide the omelet in so that the cooked side is now on the top. Cook for about one more minute, or until the bottom is set. (If you have a nonstick skillet that is broiler-safe, place the omelet under the broiler to finish the top instead of inverting it.) Cut the omelet into wedges and serve hot, warm or room temperature.