Vegetable Frittata

Directions

1. Preheat broiler. Whisk eggs, basil, parsley, salt and pepper in bowl.

2. Heat 1 tablespoon olive oil over medium heat in each of two (12-inch) oven-proof nonstick pans. Stir into each pan half the garlic, yellow squash, zucchini, red peppers and mushrooms. Cook, stirring occasionally, until vegetables are tender, about 8 minutes. Add green onions; cook 3 minutes.

3. Pour half of the egg mixture into each pan. Cook eggs until set, about 3 to 4 minutes.

4. Sprinkle half of the goat cheese over each frittata. Broil 5 to 7 inches from heat until slightly puffed, golden, firm throughout, and thoroughly cooked, about 3 minutes.

5. Allow frittata to set 5 minutes before cutting each into 6 wedges. Serve immediately.

   *If using frozen or liquid whole egg product.

Ingredients

• 1 lb., 5 oz.* (12 large) eggs
• 0.5 oz. (12) basil leaves, chopped
• 2 tbsp. Italian parsley, chopped
• 1/2 tsp. kosher salt
• 1/2 tsp. freshly ground pepper
• 2 tbsp. olive oil
• 2 tbsp. garlic, minced
• 1 lb. (4 cups) yellow squash slices (1/4 in. thick)
• 1 lb. (4 cups) zucchini slices (1/4 in. thick)
• 12 oz. (3 cups) red bell peppers, thinly sliced
• 8 oz. (3 cups) cremini mushrooms, sliced
• 1 oz. (1 cup) green onions, sliced
• 6 oz. goat cheese, crumbled