Summer Vegetable Frittata

Ingredients

• 0.3 teaspoon pepper black divided freshly ground
• 9 large eggs 
• 1 tablespoon thyme leaves fresh chopped
• 2  garlic cloves minced
• 1.5 tablespoons olive oil 
• 0.3 cup onion chopped
• 0.5 cup bell pepper red chopped
• 0.5 teaspoon salt divided
• 0.5 cup tomatoes seeded chopped
• 1 cup zucchini diced

Equipment

• bowl
• frying pan
• whisk
• broiler

Directions

1. Heat olive oil in a 10-inch nonstick broiler-proof skillet over medium heat.
2. Add zucchini, bell pepper, onion, thyme, 1/4 teaspoon salt, 1/8 teaspoon black pepper, and garlic. Cover and cook 7 minutes or until vegetables are tender, stirring occasionally. Stir in tomato. Cook, uncovered, for 5 minutes or until liquid evaporates.
3. Combine eggs, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon black pepper in a medium bowl; stir with a whisk until frothy.
4. Pour egg mixture into pan over vegetables, stirring gently. Cover, reduce heat, and cook 15 minutes or until almost set in the center.
5. Preheat broiler.
6. Broil frittata 3 minutes or until set. Invert onto a serving platter; cut into 8 wedges.