Zucchini, Red Pepper & Sun-Dried Tomato Frittata with Dressed Arugula

Directions

1. Rinse, dry, trim, and medium-dice the zucchini; transfer to a medium bowl.
2. Preheat a skillet that can go in the oven over medium-high heat.
3. Add a drizzle of oil to the hot skillet, swirl to coat, then add the zucchini with the dried oregano and black pepper; cook, stirring occasionally, until softened, about 4–5 minutes.
4. In the reserved bowl, whisk together the eggs, sun-dried tomato pesto, salt, and pepper until smooth.
5. Move the oven rack to the upper third and set the oven to broil on high.
6. Pour the egg mixture into the skillet once the zucchini is tender; as the edges begin to set, gently lift them with a spatula to let the liquid egg flow underneath. Cook until the bottom and sides are firm but the top is still runny, about 5 minutes.
7. Drain and roughly chop the roasted peppers.
8. Scatter the peppers and shredded Italian cheese over the frittata, then transfer the skillet to the oven and broil until the top is set and the cheese melts, 3–4 minutes.
9. Wash and dry the arugula (omit if pre-washed).
10. Cut the frittata into wedges, plate, add arugula, and drizzle with the Italian salad dressing to serve.