Roasted Red Pepper and Zucchini Frittata

Ingredients

• 2 tbsp extra-virgin olive oil
• 1 yellow onion, thinly sliced
• 2 garlic cloves, minced
• 1 large zucchini, halved and sliced into half-moons
• 1.5 tsp kosher salt
• 1 cup roasted red peppers from jar, drained and chopped
• 2 cups packed baby spinach
• 8 large pasture-raised organic eggs
• 0.33 cup finely chopped mixed soft fresh herbs (basil and dill)
• 0.25 cup grated pecorino cheese
• 0.5 tsp freshly ground black pepper

Instructions

1. Sauté onion in olive oil 5 min; add garlic and zucchini, cook 8 min. Season with 1 tsp salt. Stir in red peppers and spinach until wilted.
2. Whisk eggs, herbs, cheese, remaining salt, and pepper; pour into the pan and stir.
3. Scrape edges and tilt pan to let uncooked egg flow under. Cover on low 5–7 min until almost set.
4. Broil on high 1–2 min until golden. Slide onto a platter; cut into wedges.

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