Vegetable Frittata

By erinp

Ingredients

• 2 cups sliced, unpeeled zucchini
• 1/2 cup sliced red onion
• 1/2 cup sliced mushrooms
• 1/2 cup sliced bell peppers
• 8 large eggs
• 1 cup shredded mozzarella cheese
• 2 TBS chopped parsley
• 1/2 tsp salt
• 1/4 tsp pepper
• Heated marinara sauce
• Chopped fresh basil

Preparation

Step 1

Heat broiler. Heat 1 TBS olive oil in a large, non-stick skillet.

Add the vegetables; saute 4-6 minutes over medium-high heat until almost tender.

Whisk egg mixture in a medium bowl. Pour into skillet, shaking pan gently to distribute evenly. Reduce heat to medium and cook, without stirring, 3-5 minutes until set on bottom and sides (eggs will be runny in the center).

Broil 4-6 inches from the heat source 2 minutes or until frittata is firm in the center.

Loosen edges with a rubber spatula; invert onto a serving platter. Cut into wedges and serve with toppings.