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1
Pre-heat oven to 350.
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2
In a large non-stick and oven safe skillet saute the veggies in the olive oil over medium high heat until they are soft.
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3
You will probably be thinking... wow thats a lot of veggies, how will 10 eggs fit in here?
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4
Fret not, they will shrink around 30% as you saute.
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5
Add the salt halfway through the cooking time and then reduce the heat to low.
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6
Meanwhile, beat the eggs in a medium mixing bowl.
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7
Stir in the basil and cracked pepper.
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8
Once the veggie goodness in the skillet has cooled down a bit, pour the egg mixture over top and gently stir to evenly incorporate the veggies.
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9
You must do this quickly, or youll end up with scrambled eggs.
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10
Once youve stirred once or twice, just leave the frittata alone.
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11
Continue cooking over low heat for 3-4 minutes or until you can see the sides beginning to set up.
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12
Transfer the skillet to the oven and bake for 8 minutes.
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13
Remove the skillet and sprinkle the grated cheese over top.
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14
Return to the oven to cook for 2-4 more minutes.
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15
It should be completely set, but still a bit wobbly in the middle.
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16
Let the whole frittata sit on the stove top for 5-7 minutes and then slice into 6 wedges.
