Italian Garden Frittata

• 3 tablespoons butter
• 1 cup sliced mushrooms
• 1 cup sliced zucchini
• 12 red bell pepper, cut into julienne strips
• 12 green bell pepper, cut into julienne strips
• 14 cup coarsely chopped onion
• 1 garlic clove, minced
• 4 eggs, lightly beaten
• 2 tablespoons water
• 34 cup freshly grated parmesan cheese, divided
• 1 dash fresh ground pepper
• 1 teaspoon minced fresh basil or 14 teaspoon dried basil
• 1 teaspoon minced fresh oregano or 14 teaspoon dried oregano
• fresh ground pepper (optional)
• paprika (optional)
• 1 sprig fresh basil (optional)

1. Heat the butter in a large nonstick skillet over medium-high heat; add the mushrooms, zucchini, bell peppers, onion, and garlic.
2. Cook, stirring occasionally, until the vegetables are tender, about 4 minutes.
3. Meanwhile, lightly beat the eggs and water with a fork or whisk just long enough to combine.
4. Whisk in 1/4 cup of the Parmesan cheese and the remaining ingredients; Pour the mixture over the cooked vegetables in the skillet.
5. Tilt the pan cover over the pan, allowing the steam to escape; Cook until the eggs are set, about 6 to 8 minutes.
6. Serve the frittata directly from the skillet or loosen it around the edges with a spatula and slide the frittata onto serving platter.
7. Sprinkle with remaining Parmesan cheese and slice into wedges for serving.

butter, mushrooms, zucchini, red bell pepper, green bell pepper, onion, garlic, eggs, water, freshly grated parmesan cheese, ground pepper, fresh basil, fresh oregano, fresh ground pepper, paprika, fresh basil

Taken from www.food.com/recipe/italian-garden-frittata-63320 (may not work)