A delicious frittata made from garden abundance.
small 7 inch zucchini
cut into half moons
butter or olive oil
chopped (½ tsp dried)
Preheat oven to 375 degrees F.
In a skillet, heat butter or olive oil over medium low heat.
Add zucchini and red pepper and sauté for about 5 minutes or until crisp tender.
Mix together in a small bowl eggs, milk, salt, and pepper.
In a well greased 9 or 10 inch pie pan, pour in vegetables, and add an even layer of the feta as well as the fresh basil.
Pour egg mixture over vegetables and bake at 375 degrees F for about 35 minutes or until top is golden and a toothpick comes out clean when poked in the middle.
If you are dairy-free, trying adding another egg or two and use an alternative milk like almond milk.
If keto, try using cream or almond milk instead of milk.