1 tsp olive oil
1 medium zucchini, cut in half and chopped
1/2 lb. asparagus spears, chopped in 1 inch pieces
1 small onion, sliced thinly
1/2 cup cherry or grape tomatoes, halved
1/4 cup Fontina cheese (or any mild cheese), grated
1 tbps chopped fresh basil (about 8 large leaves)
1/2 tsp salt
1/8 tsp black pepper
1/4 tsp garlic powder
1/4 tsp dried oregano
1/4 tsp dried thyme
4 oz goat cheese log, very cold (put in freezer while preparing everything)
Preheat oven to 435 F.
In a large bowl, add eggs and beat well.
Add cheese, tomatoes, basil, salt, pepper, garlic powder, oregano, and thyme; whisk well to combine; set aside.
In a medium ovenproof* skillet sprayed with non stick spray, add onions, zucchini, and asparagus pieces; saute over medium high heat for about 5 minutes or until onions are translucent and zucchini is browned.
Pour egg mixture into skillet, and stir once or twice to combine with vegetables. Cook for 2 minutes over medium heat, without stirring.
Cut goat cheese into 1/2 inch slices and place on top of the frittata.
Transfer skillet to the oven. Cook for 12-15 minutes or until eggs are set.
Slice and serve immediately.*If your skillet has a plastic or rubber handle, cover it in aluminum foil completely. Most skillets can safely go into the oven this way. Be careful when removing any skillet from the oven, the handle is HOT.