1/4 cup extra virgin olive oil

1 onion jardiniere

2 cloves garlic minced

2 zucchini jardiniere

2 sweet red peppers jardiniere

1/2 cup grated Parmigiano Reggiano

9 large eggs

1/2 tsp. fresh thyme

1 tsp. fresh basil chiffonade

1 tsp. fresh Italian parsley minced

Salt & pepper


Heat oil in a heavy 12 inch iron skillet; add onion, garlic, zucchini and peppers. Cook until onion becomes golden in color.

In a small bowl whisk the eggs with cheese, herbs, salt and pepper.

Add egg mixture to cooked vegetables and cook until the bottom is set

Place iron skillet and place under the broiler to finish. Make sure not to let it bum.