Serves 6-8 Difficulty
Olive oil and butter as needed Salt and pepper as needed 1 large potato, peeled and cut into 1/2" cubes 1 large onion, chopped 1 large garlic clove, minced 1 red bell pepper, choppped 1 slender zucchini, sliced into 1/4" thick circles 1/2 pound mushrooms, sliced 8 large eggs 1/2- 1 cup parmesan cheese, grated
Heat a large skillet on medium-high and add oil. When hot, add potatoes, sauteing until tender and browned. Transfer to a dish lined with paper towels. Season with salt and pepper. In batches, repeat the same process with remaining vegetables.
In another bowl, beat eggs and season them with salt and pepper.
Combine all vegetables in a large bowl and stir in eggs.
Briefly heat a large, heavy skillet over high heat. Coat pan with a generous amount of oil, about 3 tablespoons, and cover entire surface. Heat oil. Pour in egg mixture and cook over low heat until golden and mostly set.
Meanwhile, preheat broiler.
Broil top side of frittata until it is almost completely set, and browned. If it browns before it is firm, let it set at room temperature for 5 minutes and it will continue to cook in its own heat.
Sprinkle top with parmesan cheese. Cut into wedges and serve.