½cupcrumbled feta cheese or dairy-free cheese of choice
½cupchopped fresh basil leaves
Instructions
Heat the oil in a large oven-safe skillet over medium heat. Add the zucchini, bell pepper, onion, and garlic and cook until tender, 6-7 minutes. Add the tomato and cook, stirring, until the tomato releases liquid and the liquid has cooked off, about 3 minutes.
Whisk the eggs with the salt and pepper in a large bowl. Pour over the vegetables. Stir gently. Reduce heat to low, cover the pan, and cook until the eggs are almost set, about 10 minutes.
Heat the broiler to high and position the top rack 8 inches from the broiler. Sprinkle the feta over the top of the frittata and broil until the eggs are set. Sprinkle with basil and serve.