Seasonal Anytime Frittata

This is a wonderful high protein dish for any meal of the day and it is a great way to use surplus eggs in the refrigerator

Ingredients

6 eggs
2 tablespoons olive oil
1/4 of medium to large yellow onion, chopped
1 clove of garlic, grated
Seasonal vegetables sliced ( below I used 3 tablespoons of pepperoncinis)
1/2 cup of tomato sauce canned or bottled
Salt and pepper to taste

How to Make

1. Preheat oven to 350 degrees

2. Start with a cast iron or heavy pan that can withstand the heat of the oven. Sauté the onion, olive oil and garlic in the pan and add your vegetable and add pepperoncinis

3. In a bowl mix 6 eggs, add salt and pepper and use a fork or whisk to beat the eggs.

4. Add the tomato sauce to the egg mixture.

5. Add a handful of parmigiano or feta cheese, if your diet allows, to the egg mixture.

6. Once veggies are sautéed, add the egg mixture directly to the heavy pan.

7. Put salt and pepper on top to taste and bake in the oven for 15 min.

**I prefer my eggs on the softer side. You can cook your frittata longer if you prefer your eggs more well done.