Fresh Garden Frittata

8 Servings

 

2 Tbsp. olive oil

1 small red onion, diced

1/2 red bell pepper, large dice

4-5 mushrooms, sliced

1 leek, sliced

1 small zucchini, sliced

1 small crookneck, sliced

1 tsp. garlic, minced

5-6 eggs, beaten

1/4 cup chopped Italian parsley

1 cup Cheddar cheese, grated

OPT.: 1/4 cup Feta

2 Heirloom tomatoes, sliced—-I love having one red and one yellow!

1/4 cup shredded Parmesan

1/2-1 tsp. salt

1/4-1/2 tsp black pepper, plus a light sprinkle for the top of the frittata

 

Preheat oven to 350 degrees. Heat olive oil and saute’ vegetables: red onion, bell pepper, mushrooms, leek, zucchini, crookneck and garlic, until tender. Remove from heat and pour into a large bowl.

 

Stir in eggs, Italian parsley, cheddar cheese, salt, pepper and Feta (if using). Pour into a greased 9” deep pie pan. Top with sliced tomatoes and sprinkle with parmesan. Salt and pepper lightly. Bake for 25-30 minutes until set.