Vegetable Frittata

We've been making this recipe for about twenty years. It appeals to all ages; it's appropriate for any meal of the day; and it is super easy to put together. On any given night when I can't think of what to make for dinner and I'm short on time, this recipe is my go-to. Because our family eats a lot, I often make two frittatas for dinner, plus baked potatoes and a side of sauteed broccoli. You can imagine the grocery bills that we rack up.

Vegetable Frittata

1 tablespoon MCT oil

1 medium zucchini, sliced

1 small onion, or one-half of a medium onion, thinly sliced

1 bell pepper, sliced

2 teaspoons minced garlic, or 4 minced cloves of garlic

1 tomato, seeds and wet interior removed, then sliced

½ teaspoon dried oregano

½ teaspoon dried basil

½ teaspoon sea salt

¼ teaspoon black pepper

8 eggs

Parmesan or Pecorino-Romano cheese, for serving

Preheat the oven to a low broil.

On the stovetop, heat a large, oven-safe skillet over medium-high heat. Add oil and allow to warm. Add zucchini, onion, bell pepper and garlic. Stir and cook for three minutes.

Add to the pan: tomato, oregano, basil, salt, and black pepper; stir to combine.

Whisk the 8 eggs in a medium bowl, then pour eggs over the vegetable mixture in the skillet. No need to stir.

Reduce heat to medium-low; cover the pan. Cook for 9-11 minutes until eggs are set around the edge.

Remove the cover; transfer the skillet into the oven and broil for about 1-2 minutes until top is slightly golden. Serve with either Parmesan or Pecorino-Romano cheese.