📖 Instructions

1. Preheat your oven to 375°F (190°C). Make sure the rack is in the center position.
2. Heat 1 tablespoon of olive oil in a large, oven-safe skillet over medium heat. We're talking cast iron or something similar that can withstand the heat. If you don't have an oven-safe skillet, you can transfer the mixture to a baking dish later, but this is a little easier.
3. Add the chopped onion to the skillet and cook until softened and translucent, about 5 minutes. Stir occasionally to prevent burning. I hate when onions burn, dont you?
4. Add the chopped zucchini, bell pepper, and any other vegetables you're using (like mushrooms or asparagus). Cook until they are tender-crisp, about 7-10 minutes. Season with salt and pepper to taste. Remember, a little goes a long way with seasoning!
5. While the vegetables are cooking, whisk together the eggs, heavy cream, grated Parmesan cheese, and fresh herbs in a large mixing bowl. Make sure everything is well combined. A few lumps are okay, but nobody likes stringy, eggy bits.
6. Pour the egg mixture over the cooked vegetables in the skillet, distributing it evenly. Give it a little shimmy to make sure it settles in nicely.
7. Place the skillet in the preheated oven and bake for 20-25 minutes, or until the frittata is set and lightly golden brown on top. A knife inserted into the center should come out clean. If it doesn't, give it another 5 minutes and check again. Ovens vary, after all!
8. Remove the frittata from the oven and let it cool slightly before slicing and serving. Garnish with extra fresh herbs, if desired. I love a sprinkle of fresh parsley for a pop of color.