CALIFORNIA PISTACHIO FRITTATA

CALIFORNIA PISTACHIO FRITTATA

Ingredients for 6 Servings

3 2/3 Eggs
2 tbsp Olive or vegetable oil
One-half red bell pepper, seeded and sliced
1/2 lb Zucchini, sliced
1 Tomato, sliced
1/4 tsp Black pepper
Fresh herbs (such as thyme, basil, sage), chopped
1/2 cup Natural California pistachios, coarsely chopped

Procedure:

1. Preheat oven to 350 degrees F.
2. Beat eggs and set aside.
3. Oil a 9-inch quiche pan or round shallow baking dish.
4. Arrange bell pepper, zucchini and tomato in dish.
5. Bake uncovered in 350 degree F. oven for 9 minutes.
6. Sprinkle with black pepper and a handful of herbs.
7. Pour eggs over and sprinkle with pistachios.
8. Reduce oven to 300 degrees F.
9. Return pie to oven and bake for 25-30 minutes longer or until center is set and sides are puffy and golden.
10. Cover loosely with foil if it starts to get too dark before it is done.
11. Cool slightly, then cut into wedges.
12. Serve with fresh fruit for brunch or for light supper accompanied by a green salad.
13. Pistachio: Courtesy of the California Pistachio Commission - www.pistachios.org

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