Garden Vegetable Frittata

Ingredients

Instructions

1. 1

   PREHEAT AND PREP: Position an oven rack in the upper third of your oven and preheat to 375°F (190°C). Have an oven-safe skillet ready (cast iron is ideal). Prep all your vegetables before you start cooking.

2. 2

   SAUTÉ THE VEGETABLES: Heat the olive oil in the oven-safe skillet over medium heat. Add the sliced red onion, diced zucchini, and diced bell pepper. Cook for 5-6 minutes, stirring occasionally, until the vegetables are softened but still have some color. Season lightly with salt and pepper.

3. 3

   ADD GARLIC AND TOMATOES: Add the minced garlic and halved cherry tomatoes to the skillet. Cook for 2 more minutes, stirring, until the garlic is fragrant and the tomatoes just start to soften. Spread the vegetables into an even layer across the bottom of the skillet.

4. 4

   PREPARE THE EGG MIXTURE: In a large bowl, crack all 8 eggs. Add 1/2 teaspoon salt, several grinds of black pepper, and half of the chopped basil. Whisk vigorously until the eggs are completely blended and slightly frothy.

5. 5

   POUR EGGS AND ADD CHEESE: Pour the egg mixture evenly over the vegetables in the skillet. Use a spatula to gently ensure the eggs fill all the gaps. Crumble the goat cheese over the top in small pieces, distributing evenly. Cook on the stovetop over medium heat for about 3 minutes, until you see the edges starting to set and pull away slightly from the pan.

6. 6

   BAKE UNTIL SET: Carefully transfer the skillet to the preheated oven. Bake for 12-15 minutes until the top is set and slightly puffed, and the center doesn't jiggle when you shake the pan. The frittata should be golden on top. Let rest in the skillet for 2-3 minutes before slicing. Top with the remaining fresh basil. Serve warm or at room temperature.