Dairy Free Vegetable Frittata

12 large Eggs

7 full cups of assorted vegetables: eg asparagus, mushrooms,zucchini, onions, leeks, broccoli, spinach

2 tablespoons Olive Oil
1 teaspoon Salt 

Freshly Ground Black Pepper 

[Add 1/3 Cup Grated Parmesan and 1/2 Cup diced feta cheese for dairy version]

Choose three or four vegetables and dice them. Preheat oven to: 350 F. Heat olive oil in 12 inch pan. Add vegetables and sauté until onions are soft and other vegetables are tender. Stir in cheese if you are using it. Season with salt and pepper. Taste. Adjust seasoning. Beat eggs until foamy and pour over vegetables in skillet. Give the skillet a gentle shake so all the vegetables are distributed evenly under the eggs. Place in oven and bake 30 minutes. Remember handle of skillet is hot. Take a pot holder and remove skillet from oven. Allow Frittata to cool about five minutes. Loosen the edges from pan with a spatula and slip it onto a serving dish. Serve hot or at room temperature with a beautiful salad and crusty bread.