Veg-loaded Frittata

• 2 tbsp olive oil
• ½ onion, sliced
• Salt
• Black pepper
• 5 cup of chopped or sliced vegetables (Bell peppers, spinach, peas, aspragus, mushrooms)
• ¼ cup fresh herbs (basil or parsley or mint)
• 3 or 4 eggs
• ½ cup grated Parmesan cheese (optional)

Instructions

1. Heat a nonstick or well-seasoned cast iron pan on medium and pour in olive oil. Add in the sliced onion, sprinkle with salt and pepper, and cook until soft, 3 to 5 minutes.
2. Raise the heat, add in the vegetables, and cook, stirring occasionally until they soften, depending on the vegetables you are using. You want the vegetables to brown a bit.
3. Lower the heat and add in the herbs.
4. Meanwhile, beat the eggs with salt and pepper, adding in the Parmesan cheese if you are using it.
5. Pour over vegetables, distributing evenly. Leave it to cook undisturbed until eggs are barely set, about 10 minutes.
6. If you are using an oven safe pan, you can put the pan under the broiler for a minute or 2 to help the top set.