1 1/2 tablespoons extra virgin olive oil
1 6 inch diced zucchini
1/2 diced red bell pepper
1/2 diced red onion
1 tablespoon fresh thyme
1/2 teaspoon sea salt, divided
1/4 teaspoon black pepper, freshly ground, divided
2 minced garlic cloves
1 medium seeded and chopped tomato
9 large cage free, organic eggs
In a 10 inch oven-proof frying pan or skillet, heat oil over medium heat. When oil is heated, add zucchini, pepper, onion, thyme, 1/4 teaspoon sea salt, 1/8 teaspoon pepper and garlic. Cook, covered, stirring occasionally, for about 5-7 minutes or until vegetables are tender. Add in tomato and stir. Cook, uncovered, until liquid evaporates, about 5 minutes.
Whisk eggs, remaining salt and pepper until frothy. Pour frothy eggs over vegetable concoction, stirring gently. Reduce heat and cover, cooking for 15 minutes.
Turn on oven broiler and preheat on low. Stick frittata under the broiler until fully set, about 3 minutes. Turn onto a platter or plate. Slice and serve either warm or cold.
Adapted from: http://www.paleoplan.com/2011/02-07/summer-vegetable-frittata/