Summer Vegetable Fritatta

• 2 Tablespoons Extra Virgin Olive Oil
• 1 whole Zucchini, Chopped
• 1- 1/2 cup Baby Portabella Mushrooms (or White Button Mushrooms)
• 1 cup Asparagus, Tops Only
• 1/2 stalks Leeks
• 1 teaspoon Kosher Salt
• 10 whole Large Eggs
• 2 Tablespoons Fresh Basil, Finely Chopped
• 1 teaspoon Cracked Pepper
• 1/4 cups Freshly Grated Parmesan Cheese

1. Pre-heat oven to 350.
2. In a large non-stick and oven safe skillet saute the veggies in the olive oil over medium high heat until they are soft.
3. You will probably be thinking... wow thats a lot of veggies, how will 10 eggs fit in here?
4. Fret not, they will shrink around 30% as you saute.
5. Add the salt halfway through the cooking time and then reduce the heat to low.
6. Meanwhile, beat the eggs in a medium mixing bowl.
7. Stir in the basil and cracked pepper.
8. Once the veggie goodness in the skillet has cooled down a bit, pour the egg mixture over top and gently stir to evenly incorporate the veggies.
9. You must do this quickly, or youll end up with scrambled eggs.
10. Once youve stirred once or twice, just leave the frittata alone.
11. Continue cooking over low heat for 3-4 minutes or until you can see the sides beginning to set up.
12. Transfer the skillet to the oven and bake for 8 minutes.
13. Remove the skillet and sprinkle the grated cheese over top.
14. Return to the oven to cook for 2-4 more minutes.
15. It should be completely set, but still a bit wobbly in the middle.
16. Let the whole frittata sit on the stove top for 5-7 minutes and then slice into 6 wedges.

olive oil, zucchini, mushrooms, stalks leeks, kosher salt, eggs, fresh basil, pepper, freshly grated parmesan cheese

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/summer-vegetable-fritatta/ (may not work)