Recipe: Frittata with California Pistachios (with red peppers, zucchini, and fresh herbs

Frittata with California Pistachios (with red peppers, zucchini, and fresh herbs)

6 eggs
2 tablespoons olive or vegetable oil
One-half red bell pepper, seeded and sliced
1/2 lb. zucchini, sliced
1 tomato, sliced
1/4 teaspoon black pepper
Fresh herbs (such as thyme, basil, sage), chopped
1/2 cup natural California pistachios, coarsely chopped

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 degrees 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 to 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.

Makes 6 servings
Source: California Pistachio Commission