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Frittatas are great for brunch or a light supper. Serve warm or at room temperature.
1 tablespoon olive oil
1 medium onion, chopped
1 medium zucchini, halved lengthwise and cut into 1/4-inch thick slices
1 small red bell pepper, coarsely chopped
1/4 cup milk
1 tablespoon McCormick® Perfect Pinch® Vegetable Seasoning
2 medium plum tomatoes, sliced
1 cup shredded mozzarella cheese
Heat oil in large ovenproof nonstick skillet on medium heat. Add onion, zucchini and bell pepper; cook and stir 2 to 3 minutes or until vegetables are tender.
Beat eggs, milk and Seasoning in medium bowl. Pour into skillet. Cook on medium-low heat without stirring 5 minutes or until eggs are set on bottom. Arrange sliced tomatoes on top of egg mixture. Sprinkle with cheese.
Broil 4 to 5 minutes or until eggs are set and cheese is lightly browned.
Wrap the skillet handle in foil if your skillet is not ovenproof.
(Amount per serving)
I love this recipe!!!!
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I love The Vegetable Perfect Pinch, can only fine it in the south. So I purchase a few bottles at a time. Not sold in New York, New Jersey area. Give go flavor to my eggs as well as vegetables.