Vegetable Frittata

For a low-carb alternative to the quiche, the frittata is a solid weekday meal option.  This version calls for zucchini, bell peppers and black olives.  Feel free to substitute with other vegetables while keeping the quantities about the same.  It's important not to use vegetables that are too watery, like fresh tomatoes, otherwise the frittata won't set properly.

Vegetable Frittata
Makes 6-8 servings
Adapted from The Martha Stewart Cookbook

2 Tblsp olive oil
1 onion, diced
2 cloves garlic, minced
1 zucchini, chopped
1 red bell pepper, chopped
6 black olives, sliced
1/4 cup grated cheese
1 Tblsp parsley, minced
6 eggs, lightly beaten

Preheat oven to 400 degrees.

Grease the bottom of a 9" deep pie pan.  Heat the oil in a heavy skillet and fry the onion and garlic until soft and yellow, season with salt and pepper.  Add the zucchini, bell pepper and olives and saute briefly.  Remove from heat.

Arrange the vegetables in the bottom of the pie pan in an even layer.  Add the cheese and parsley.  Pour the eggs over the vegetables and  bake for 20 minutes until set in the center and golden brown on top.  Serve in wedges.