Frittata

Frittata is a popular Italian egg dish. My mom use to make this egg recipe all the time. Summer is my favorite time of year to make frittata, because of all the fresh vegetables I get to add from my garden. Fresh zucchini flowers can also be used in this delicious dish. You can omit or add anything to this recipe to suit your taste buds.
Ingredients;
Extra virgin olive oil
1 medium zucchini, diced
1 small onion, diced
1 medium Roma tomato, seeded and diced
6 eggs
salt and pepper to taste
1 tbsp fresh parsley, chopped
1 tbsp grated Romano cheese
a couple zucchini flowers, (optional)
Cover the bottom of the pan with olive oil and heat over medium heat. Saute zucchini, onion and tomato over medium heat until soft. Meanwhile crack 6 eggs into a medium bowl. Add Romano cheese, salt, pepper and parsley to the eggs and whisk. When the sauteed vegetables have softened, add the eggs to it. If using the flowers, add them right after pouring the egg mixture to the pan. I usually tear them and lay them on top of the eggs to cook. Keep using your spatula to form a circle around the mixture and slide your spatula under the frittata often to prevent sticking while it's cooking. When it's time to flip, you'll need a plate for the top of the pan. Place a plate on top of the pan and flip the pan over, so that the frittata lands on the plate. Slide the frittata back into the pan, so it can continue to cook on the other side. Once done serve on a flat plate for breakfast, or as a side dish during lunch or dinner.