Vegetable Shiitake Frittata

1 cup shiitake mushroom, rinsed and sliced
1 large onion, peeled and sliced thin
1 clove garlic, minced
1 tablespoon olive oil
1/2 cup broccoli florets
1 cup spinach leaves
1/2 cup zucchini, chopped
2 tomatoes, cut in half and sliced
12 large eggs, organic
Salt and pepper, to taste
1 tablespoon fresh rosemary, to taste

Directions:

Preheat oven to 450ºF.

Sauté shiitake mushrooms, onion and garlic in olive oil in cast iron skillet over medium heat until onions are translucent. Add broccoli, spinach, zucchini, and tomatoes and stir fry an additional 5 minutes.

In separate bowl, beat the eggs and season with salt, pepper and rosemary. Pour eggs over the vegetables. Bake about 20 minutes, until eggs are firm through the center of the Frittata and puffed. Depending on your own oven, you may need to adjust the cooking temperature.

Makes six servings.