Zucchini and Bell Pepper Frittata

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Henson Estate in Dallas, Texas in 1982.
* Contributed by Catsrecipes Y-Group
== Ingredients ==
* ⅓ cup finely chopped white onion
* 1 cup thinly sliced zucchini
* ½ cup finely chopped red bell pepper
* ½ cup finely chopped green bell pepper
* 1½ tablespoons olive oil
* 4 large eggs
* ⅔ cup freshly grated Parmesan
* 2 tablespoons minced fresh parsley leaves
== Directions ==
# In 9-inch non-stick skillet cook onion, zucchini and peppers with salt and black pepper to taste in 1 tablespoon of the oil over moderate heat stirring, for 10 minutes.
# In a bowl whisk together the eggs, ⅓ cup of the Parmesan and the parsley then add the vegetable mixture and stir until it is combined well.
# In the skillet heat the remaining ½ tablespoon oil over moderate heat until it is hot but not smoking and pour in egg mixture distributing the vegetables evenly and cook without stirring for 10 minutes.
# Sprinkle the remaining ⅓ cup Parmesan over the top and broil frittata under preheated broiler about 4 inches from heat for 4 minutes.
# Let cool in skillet 5 minutes then run knife around edge.
# Slide frittata on serving plate and cut into wedges.
# Serve warm or at room temperature.
Category:Cathy's Recipes
Category:Frittata Recipes
Category:Onion Recipes
Category:Zucchini Recipes
Category:Red bell pepper Recipes
Category:Green bell pepper Recipes
Category:Parmesan cheese Recipes