Grilled Vegetable and Heirloom Tomato Frittata

Ingredients:

1. 6 large eggs

2. Salt and pepper, to taste

3. 1/4 cup grated Parmesan cheese

4. 1 small zucchini

5. 1 small red bell pepper

6. 1 small yellow bell pepper

7. 1 small red onion

8. 2 heirloom tomatoes

9. 2 tablespoons olive oil

10. 2 cloves garlic, minced

11. 2 tablespoons fresh basil, chopped or any herbs that you have on hand

Instructions:

1. Preheat your grill or grill pan to medium heat.

2. Slice the zucchini, bell peppers, and red onion into 1/4-inch thick slices. Slice the heirloom tomatoes into 1/2-inch slices.

3. Brush the vegetables with 1 tablespoon of the olive oil and season with salt and pepper.

4. Grill the vegetables until they are tender and have grill marks, about 3-4 minutes on each side. Once done, set them aside.

5. In a large bowl, whisk together the eggs, salt, pepper, and Parmesan cheese.

6. Heat the remaining tablespoon of olive oil in a large, oven-safe skillet over medium heat. Add the minced garlic and sauté until fragrant.

7. Arrange the grilled vegetables in the skillet. Pour the egg mixture over the vegetables, ensuring they're evenly covered. Let it cook without stirring until the edges start to pull away from the skillet, about 5-7 minutes.

8. Preheat your oven's broiler while the frittata is cooking.

9. Move the skillet from stovetop to the oven. Broil the frittata until the top is golden and the eggs are set, about 2-3 minutes.

10. Remove the frittata from the oven (be careful, the handle will be hot!). Sprinkle with fresh herbs

11. Let the frittata cool for a few minutes, then slice it into wedges and serve.

Enjoy your homemade Grilled Vegetable and Heirloom Tomato Frittata!