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FRITTATA, CALIFORNIA PISTACHIO FRITTATApistachio frittata

Makes 6 servings.

Ingredients
• 6 Eggs
• 2 tablespoons Olive or vegetable oil
• 1/2 Red bell pepper, seeded and sliced
• 1/2 pound Zucchini, sliced
• 1 Tomato, sliced
• 1/4 teaspoon Fresh herbs (such as thyme, basil, sage), chopped
• 1/2 cup Sunkist® Pistachio Kernels, coarsely chopped


Directions
Preheat oven to 350 degrees F.

Beat eggs and set aside.

Oil a 9-inch quiche pan or round shallow baking dish. Arrange bell pepper, zucchini and tomato in dish. Bake uncovered in 350 degree F. oven for 9 minutes. Sprinkle with black pepper and a handful of herbs. Pour eggs over and sprinkle with pistachios. Reduce oven to 300 degrees F.

Return pie to oven and bake for 25-30 minutes longer or until center is set and sides are puffy and golden. Cover loosely with foil if it starts to get too dark before it is done. Cool slightly, then cut into wedges.

Serve with fresh fruit for brunch or for light supper accompanied by a green salad.


recipe courtesy of pistachiohealth.com
 

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