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Vegetable Frittata

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1/3 c Chopped onion

2/3 c Chopped green pepper

1 T Butter

4 T Olive oil

1 1/2 c Scrubbed, chopped zucchini

2 ea Minced garlic cloves

1/2 t Salt

1/4 c Peel, seed and chop tomatoe

6 ea Large eggs, beaten

In skillet, cook onions and green pepper in butter and 2 tablespoons olive oil, stirring, 5 minutes. Add zucchini, cook covered 4 minutes. Add garlic, salt and tomato, cook stirring, 5 minutes. Transfer to bowl. Cool. Add eggs. Over medium heat, heat 2 tablespoons olive oil in 10″ ovenproof skillet. Add egg mixture, cook 3-5 minutes till underside is set. Bake preheated 400 F dregrees oven for 1 to 2 minutes till puffed and golden. Cut into wedges.

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