Summer Vegetable Frittata

• 1 tablespoon extra virgin olive oil

• 8 ounces sliced portabella mushrooms

• 1 green bell pepper, thinly sliced

• 1/2 onion, thinly sliced

• 3 cloves minced garlic

• 1/2 zucchini diced small (1/4”)

• 1/4 cup fresh chopped basil

• 3 cups baby spinach

• 1/4 teaspoon salt or to taste

• 1 ounce grated Parmesan

• 1/8 teaspoon black pepper

• 6 large eggs

• 3 ounces crumbled goat cheese

• 3 scallions, finely chopped

• Fresh grated pecorino romano for garnish

Preheat the oven to 400 and make sure rack in the oven is in the center.

In a large 10” nonstick oven proof saucepan or cast iron skillet heat oil over medium heat. Saute peppers, mushroom and onions 10 minutes and then add garlic and sauté additional minute.

While veggies are cooking whisk together eggs in a medium bowl with Parmesan and pepper. Set aside.

After veggies are fork tender and translucent add spinach, basil and zucchini to saucepan and cook for additional 3 minutes or until spinach is wilted.

Pour egg mixture on top of sautéed veggies and turn pan around and use spatula to spread eggs evenly across.

Top with scallions and goat cheese.

Bake in oven for 14 minutes or until eggs are completely set.

Heat oven to high broil and broil frittata until it begins to brown slightly- 3-4 minutes.

Use an oven mitt and carefully remove pan and allow to cool a few minutes before slicing.

Top with pecorino and additional basil if desired.