Vegetable and Vegetable Frittata

Name: Vegetable and Vegetable Frittata
Yield: 4
Ingredients: 1 tablespoon of butter; 1/2 medium onion, finely chopped; 1 clove of garlic, minced; 2 tablespoons of chopped bell pepper; 1/2 small eggplant, finely chopped; 1/2 small zucchini, finely chopped; 1 tablespoon of thyme; 1 tomato, peeled and seeded, finely chopped; 1/2 medium green pepper, finely chopped; 1 tablespoon of olive oil; 3 eggs; Salt and black pepper to taste

1
1 tablespoon of butter
2
1/2 medium onion, finely chopped
3
1 clove of garlic, minced
4
2 tablespoons of chopped bell pepper
5
1/2 small eggplant, finely chopped
6
1/2 small zucchini, finely chopped
7
1 tablespoon of thyme
8
1 tomato, peeled and seeded, finely chopped
9
1/2 medium green pepper, finely chopped
10
1 tablespoon of olive oil
11
3 eggs
12
Salt and black pepper to taste

Ingredients

1
1 tablespoon of butter
2
1/2 medium onion, finely chopped
3
1 clove of garlic, minced
4
2 tablespoons of chopped bell pepper
5
1/2 small eggplant, finely chopped
6
1/2 small zucchini, finely chopped
7
1 tablespoon of thyme
8
1 tomato, peeled and seeded, finely chopped
9
1/2 medium green pepper, finely chopped
10
1 tablespoon of olive oil
11
3 eggs
12
Salt and black pepper to taste

Directions

1
In a microwave-safe bowl, sauté the onion and garlic in butter until the vegetables are tender
2
Add the legumes and herbs
3
Beat the eggs in a blender, add the cooked vegetables, salt, and black pepper
4
Brush a round baking dish with olive oil and pour in the egg mixture with the vegetables
5
Microwave for 3 minutes
6
Flip the frittata using a plate, place it back in the oven, and cook the other side.