Lunch: Zucchini and Red Pepper Frittata

Recipe by Mary Drennen This recipe also uses another ingredient many gardeners have in abundance: zucchini.

Ingredients

1 large red bell pepper
1 tablespoon olive oil
1 large zucchini, thinly sliced (about 2 cups)
3/4 cup 2% reduced-fat milk
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 ounces white cheddar cheese, shredded (about 1 cup)
4 large eggs, lightly beaten

Instructions

Preheat broiler to high.
Cut bell pepper in half lengthwise; discard seeds and membranes. Place, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 8 minutes or until blackened. Wrap ­pepper in foil; let stand 15 minutes. Peel and slice.
Preheat oven to 350 °.
Heat a 9-inch nonstick, ovenproof skillet over medium-high heat. Add oil; swirl to coat. Add zucchini; cook 6 minutes. Stir in bell pepper; reduce heat to medium.
Combine remaining ingredients in a large bowl. Add to zucchini mixture; cook 2 minutes or until edges are set. Bake at 350 ° for 16 minutes or until center is set. Let stand 15 minutes. Cut into 6 wedges.

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