Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 large yellow onion, thinly sliced
  • 1 large red bell pepper, diced
  • 1 medium zucchini, halved and thinly sliced
  • 2 cloves garlic, minced
  • 8 large eggs
  • 1/4 cup heavy cream
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1/2 cup shredded Gruyère cheese
  • 2 tbsp fresh parsley, finely chopped

Instructions:

  1. Preheat your oven to 375°F (190°C). Heat the olive oil in a 10-inch oven-safe skillet over medium heat. Add the onions and a pinch of salt, cooking for 8–10 minutes until soft and golden brown.
  2. Add the diced red peppers and sliced zucchini to the skillet. Sauté for another 5 minutes until tender and moisture has evaporated. Stir in the minced garlic for the final 60 seconds.
  3. In a large mixing bowl, whisk together eggs, heavy cream, salt, and pepper until slightly frothy. Stir in half of the shredded Gruyère and the chopped parsley.
  4. Ensure the vegetables are spread evenly in the skillet. Pour the egg mixture over the vegetables. Use a spatula to lift edges slightly, allowing raw egg to flow underneath.
  5. Sprinkle the remaining cheese on top. Transfer the skillet to the oven and bake for 12–15 minutes until the edges are golden and the center is just set with a slight jiggle.