Name: Zucchini, Red Pepper & Sun-Dried Tomato Frittata with Dressed Arugula
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkgs baby arugula; 18 eggs; 90 ml Italian salad dressing; 1 ½ (340 g) jars roasted red bell peppers; 1 ½ cups shredded cheese, Italian blend; 1 cup sun-dried tomato pesto; 9 medium zucchini squash; black pepper; extra virgin olive oil; oregano, dried; salt

Zucchini, Red Pepper & Sun-Dried Tomato Frittata with Dressed ArugulaZucchini, Red Pepper & Sun-Dried Tomato Frittata with Dressed Arugula — a 35-minute lunch recipe with 11 ingredients, serving 6.Ingredients

1 ½ (142 g) pkgs baby arugula

18 eggs

90 ml Italian salad dressing

1 ½ (340 g) jars roasted red bell peppers

1 ½ cups shredded cheese, Italian blend

1 cup sun-dried tomato pesto

9 medium zucchini squash

black pepper

extra virgin olive oil

oregano, dried

salt

Instructions

Wash, dry, trim and medium dice zucchini. Place in large bowl.

Preheat a large ovenproof skillet over medium-high heat.

Once the skillet is hot, add oil and swirl to coat the bottom. Add zucchini and spices; cook, stirring occasionally, until softened, 5-6 minutes. (Reserve bowl for the next step.)

Meanwhile, place eggs, pesto, salt, and pepper in the reserved bowl; whisk to combine.

Preheat oven to broil on high and position rack in the upper third of the oven.

When the zucchini is done, reduce heat to medium-low; pour the egg mixture into the skillet. As eggs set around the edge of the skillet, gently lift cooked portions with a spatula to allow uncooked egg to flow underneath. Cook until bottom and sides are firm but top is still runny, 5-6 minutes.

While the egg is cooking, drain and roughly chop roasted peppers.

Sprinkle peppers and cheese over the frittata. Place skillet in the oven and broil until top is set and cheese is melted, 4-5 minutes. Remove from oven.

Meanwhile, wash and dry arugula (skip this step if it came pre-washed).

To serve, cut frittata into wedges and divide between plates. Add arugula to the plate and drizzle with dressing. Enjoy!

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