Savory Vegetable and Herb Frittata

This Savory Vegetable and Herb Frittata combines the traditional egg base with a medley of fresh vegetables and aromatic herbs. It's a nourishing breakfast option that is both satisfying and flavorful, adhering to GAPS Diet principles while offering a delightful twist with the addition of fresh herbs. Perfect for a hearty start to your day, this dish is gluten-free, dairy-free, and suitable for a variety of dietary needs.

Ingredients:

• 6 large eggs
• 1 cup spinach, chopped
• 1/2 cup bell peppers, diced
• 1/2 cup zucchini, grated
• 1/4 cup onion, finely chopped
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh basil, chopped
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, whisk the eggs until well combined. Season with salt and pepper.
3. In an oven-safe skillet, heat the olive oil over medium heat. Add the onion and bell peppers, and sauté until softened, about 3-4 minutes.
4. Add the grated zucchini and chopped spinach to the skillet, cooking for an additional 2 minutes until the spinach wilts.
5. Pour the beaten eggs over the sautéed vegetables and sprinkle the fresh herbs on top. Stir gently to combine.
6. Cook on the stovetop for about 5 minutes, or until the edges begin to set.
7. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is fully set and lightly golden on top.
8. Remove from the oven, let cool slightly, then slice and serve warm.