Summer Vegetable Frittata

• Heat oil in a 10″ oven-proof skillet over medium heat. When hot, add zucchini, pepper, onion, thyme, 1/4 tsp sea salt, 1/8 tsp pepper and garlic.
• Cover and cook until vegetables are tender (about 5-7 minutes), stirring occasionally.
• Stir in tomato. Cook, uncovered, for 5 minutes more or until liquid evaporates.
• Combine eggs and remaining salt and pepper and whisk until frothy. Pour eggs over vegetable mixture and stir gently.
• Cover, reduce heat and cook 15 minutes.
• Preheat broiler to low.
• Finish frittata with 3 minutes under the broiler (until fully cooked).
• Serve warm or cold.

This recipe inspired in part or in whole from here.