Sometimes when it's hot like it has been lately I like to make something that's light and quick. My husband's garden has all of its vegetables ready for picking except tomatoes and this was a good recipe to use all the vegetables I had. The purple peppers are something new this year instead of the usual green ones. Its adapted from Ina Garten's How Easy Is That.
1 small zucchini, diced
1 small yellow squash, diced
1 green pepper, diced
1 purple pepper, diced (orange, yellow or red can be substituted)
1 onion, diced
1 small eggplant, diced
1/3 cup grape tomatoes cut in half
2 tsps garlic minced
3 tbsp olive oil
10 large eggs
3/4 cup 2% milk
1/4 cup grated parmesan cheese
Preheat oven to 350. Drizzle olive oil in a frying pan and add onion, eggplant, peppers, squash, zucchini and garlic. Saute until all veggies are tender. Add grape tomatoes at the last minute.
Meanwhile whisk together eggs, milk, parmesan cheese and salt and pepper to taste.
In a oven safe pie plate or other baking dish spray with PAM to prevent sticking. Add vegetables and pour egg mixture over the vegetables. Transfer to oven and bake the frittata for 25 to 35 minutes until puffed up and set in the middle. Cut into wedges and serve hot.