salt and black pepper to taste
2 TBSP olive oil
1 large diced onion
2 zucchini, chopped
2 yellow squash, chopped
1 red bell pepper, diced
1 green bell pepper, diced and blanched
1 small head broccoli, diced and blanched
1/2 head cauliflower, diced
Preheat oven to broil. In a medium mixing bowl, beat the eggs with the salt and pepper - about a tsp each. Heat a large cast iron skillet over medium heat. Add olive oil, add the onion, zucchini, squash and peppers and cook until vegetables are soft, but still crisp, about 5-6 minutes. Taste and adjust for salt and pepper. Add the broccoli and cauliflower and stir to combine. Carefully pour eggs on top of vegetable mixture. Reduce heat to medium low.
Cook, stirring occasionally, until eggs are almost set. Place skillet under the broiler, and allow the frittata to puff, broiling until the eggs are golden brown. Serve immediately.