Recipe adapted from the cookbook Restaurant Recipes of Kansas City. Serves 2 as a main course for lunch or dinner, or 4 as an appetizer.
3 Tbsp olive oil
1 cup chopped raw vegetables of your choice (mushrooms, broccoli, asparagus, peas, zucchini, etc. -- I used mushrooms and zucchini)
4 large eggs
1/2 cup grated pecorino romano cheese
1 heaping Tbsp chopped fresh basil
Pinch of black pepper
1/2 cup heavy whipping cream
1 heaping Tbsp chopped garlic (I omitted this)
Preheat oven to 400°F.
Heat a 6-inch nonstick skillet over low heat. Add the olive oil and vegetables, and sauté on low heat for 3-4 minutes, until the vegetables are cooked (might take more time, depending on which vegetables you're using). In a large bowl or measuring cup, whisk together the remaining ingredients until the eggs are fluffy. Pour eggs over the vegetables in the pan. Run a spatula along the edge of the skillet until the bottom of the egg mixture sets.
Once the mixture is set, take a flat plate, put on top of the skillet. Flip the frozia over onto the plate, them slide the uncooked side back into the skillet. Put in the oven for 5-10 minutes, or until cooked through (mine took 15 minutes). Remove from the oven and let stand for 5 minutes before slicing.