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