5 large eggs
3/4 cup mixed shredded cheese
Kosher salt and fresh black pepper, to taste
1 tsp fresh thyme leaves
1 tsp fresh flat-leaf parsley, roughly chopped
2 tsp olive oil
1 small zucchini, sliced
1 small onion, diced
2 large mushrooms, sliced
1/4 red bell pepper, minced
In a large glass measuring cup (I use an 8-quart measure) or a bowl, beat the eggs and cheese together with a wire whisk, until the eggs are fluffy. Season with salt and pepper, stir in the herbs, and set aside.
In a small nonstick frying pan (a 10-inch pan works well), heat the olive oil. Add zucchini, onion, mushrooms and bell pepper, all at once, and sauté over low heat until the zucchini and onions are translucent, 4-5 minutes. Pour on the egg mixture. Reduce heat to simmer, and cover the pan. Cook for 5 minutes. Remove the cover, lift the edges of the frittata to let some of the uncooked egg flow underneath, and continue to cook, covered, 6-8 minutes more, or until the top is just set. Turn off the heat, remove the cover, and let sit for 5 minutes before serving.