Easy Breakfast Frittata

Frittata (Skillet Eggs with Veggies)

1 tablespoon extra virgin olive oil
1 small sweet onion, thinly sliced
1 cup mushrooms, sliced
1 red bell pepper, thinly sliced
1 small zucchini, thinly sliced
1 cup shredded fresh spinach
sea salt and freshly ground black pepper
1 tablespoon minced fresh herbs (basil, oregano, rosemary)
6 large eggs
1/4 teaspoon Tabasco
1 cup grated Monterey jack cheese
1/2 cup grated Parmesan

Preheat oven to 350 degrees.

In an ovenproof 10 inch nonstick skillet, heat the olive oil over medium-high heat.  Add the onion, mushrooms, pepper, and zucchini, and saute until the vegetables are soft, about 5 minutes, stirring occasionally.  Add the spinach and cook for 1 minute.  Season with salt and pepper and stir in the fresh herbs.  Remove from heat.

Whisk the eggs with the Tabasco, and stir in 1 cup of the cheese into the egg mixture.

Pour the egg mixture over the vegetables.  Cook over medium heat until the eggs begin to set.

Place the skillet into the oven and cook until the top is slightly brown, about 10 to 12 minutes.  Sprinkle with remaining cheese.

Carefully loosen the frittata from the pan with a rubber spatula.  Cut it into 4 wedges and serve!