Skillet Frittata with Seasonal Vegetables

Ingredients

 * 1 red sweet pepper
 * 1 green bell pepper
 * 1 yellow or orange sweet pepper
 * 1 summer squash (medium)
 * 1 zucchini (medium)
 * 1 spanish onion, coarsely chopped
 * 3 ripe italian plum tomatoes
 * 1 clove fresh garlic, minced
 * sprigs of fresh parsley
 * 2 tablespoons olive oil
 * oregano and thyme
 * 12 eggs
 * 1 cup sharp cheddar cheese
 * freshly ground black pepper

Directions

 * 1) Cut peppers, summer squash, and zucchini into thin ½ inch strips.
 * 2) Dice the onion and tomatoes into ¼ inch cubes.
 * 3) Peel and finely mince garlic, and finely chop parsley.
 * 4) Heat a medium size pot with olive oil over medium heat, lightly saute the chopped garlic and onion until translucent.
 * 5) Add freshly cut vegetables, but do not add tomatoes.
 * 6) Add oregano and thyme, and gently toss.
 * 7) Keep vegetables firm, do not overcook.
 * 8) Remove from heat, add tomatoes, but do not stir.
 * 9) Pour beaten eggs (use 2 beaten eggs for each individual serving) into heated and lightly buttered skillet.
 * 10) Once eggs begin to set, add vegetables to the top.
 * 11) Arrange colors, do not stir.
 * 12) Add parsley, and then top with cheddar cheese and black pepper (salt optional).
 * 13) Cover and cook over low heat until cheese is melted.
 * 14) Loosen and slide onto warm plate.
 * 15) Serve with french bread cut into triangular thirds and a sprig of fresh parsley.

Contributed by:

 * Catsrecipes Y-Group