Red Pepper, Zucchini and Feta Frittata

This makes a huge frittata, so make certain to make this in a large skillet!

• Ready In: 23 mins
• Serves: 4

Ingredients

• 2  tablespoons  oil
• 2  tablespoons butter
• 1  small onion, chopped
• 1  small zucchini, chopped
• 1  tablespoon  fresh minced garlic
• 8  large eggs
• 3  tablespoons  whipped cream (or use 18% table cream)
•  salt and pepper
• 1  red bell pepper, seeded and chopped
• 1  pinch dried dill (or to taste)
• 1  cup  crumbled feta cheese (can use less)
• 10  kalamata olives, pitted and sliced

Directions

1. In a large nonstick oven-proof skillet, heat the oil with butter over medium heat.
2. Add in onion, zucchini and garlic; saute for about 5 minutes or until softened (do not remove from skillet).
3. In a large bowl whisk eggs with whipping cream or table cream, salt and pepper.
4. Add in the chopped red bell pepper and pinch of dill; pour into the skillet, and reduce the heat to med-low.
5. Sprinkle the feta cheese and olive slices over the frittata; cook for about 8 minutes or until the bottom is golden brown and the frittata is set (don't overcook!).