Pepper and Zucchini Frittata

Rick’s Aunt Mary (R.I.P. 2012) made this for us during a visit to Pennsylvania. It’s a quick meal that would be great for brunch or dinner, and works well with a side of roasted potatoes, or a crisp salad and warm bread. Serves 4.

Ingredients
2 medium zucchini
2 medium bell peppers (or one bell and one anaheim)
1 Tbsp. butter
2 Tbsp. olive oil
1 tsp. dried basil
4 large eggs
salt and pepper to taste

Wash the vegetables and cut into bite-sized pieces. Heat the olive oil and butter in a large skillet and add the vegetables, sautéing until tender. Sprinkle with the basil and salt and pepper. Whisk the eggs in a bowl. Close to serving time, spread the cooked vegetables evenly in the pan and pour the eggs over. Cook for a few minutes on medium heat, until the eggs are cooked completely. (Stir gently if necessary to make sure the eggs are cooked.)