Ingredients
| eggs |
1 lb (12 large) or 5 oz. If using frozen or liquid whole egg product
|
| basil leaves, chopped |
0.5 oz (12)
|
| Italian parsley, chopped |
2 tbsp.
|
| kosher salt |
1/2 tsp.
|
| freshly ground pepper |
1/2 tsp.
|
| olive oil |
2 tbsp.
|
| garlic, minced |
2 tbsp.
|
| yellow squash slices (1/4 in. thick) |
1 lb. (4 cups)
|
| zucchini slices (1/4 in. thick) |
1 lb. (4 cups)
|
| red bell peppers, thinly sliced |
12 oz. (3 cups)
|
| cremini mushrooms, sliced |
8 oz. (3 cups)
|
| green onions, sliced |
1 oz. (1 cup)
|
| goat cheese, crumbled |
6 oz.
|
Directions
- PREHEAT broiler. WHISK eggs, basil, parsley, salt, and pepper in a bowl.
- HEAT 1 tablespoon of olive oil over medium heat in each of two (12-inch) oven-proof nonstick pans. STIR half the garlic, yellow squash, zucchini, red peppers, and mushrooms into each pan. COOK, stirring occasionally, until vegetables are tender – about 8 minutes. ADD green onions and COOK for 3 minutes.
- POUR half of the egg mixture into each pan. COOK eggs until set, about 3 to 4 minutes.
- 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.
- Allow frittata to set 5 minutes before CUTTING each into 6 wedges. SERVE immediately.