Fresh Herb and Veggie Frittata


1 Tablespoon butter (or 
   cooking spray)

1/2 cup chopped onions

1/2 cup chopped red bell 

4 medium zucchini, grated

Salt and pepper to taste

1/4 cup chopped parsley

1/4 cup chopped cilantro

1/4 cup basil

1/4 teaspoon Anise seed

8 eggs or egg substitute

1/4 cup grated cheese

3 Tablespoon julienne cut 
   sun-dried tomato


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Melt butter in large skillet and sauté onion and red pepper. Add zucchini and sauté, being careful not to over cook.  Add salt and pepper, Anise seed and chopped herbs. Cover and cook until herbs are limp. Combine eggs and beat lightly.  Pour mixture into skillet.

Cook over medium heat until eggs are set and light brown on bottom (8 to 10 minutes).  Remove from heat.  Sprinkle with cheese and sun-dried tomatoes. Preheat broiler; place skillet 6 inches from broiler until cheese is melted.

On warm evenings the sweet aromas of the gardens and the serene sounds of the night add to your experience in the Vintage Suite.