Egyptian Eggah (Vegetable Frittata)

Ingredients

• 6 large Eggs
• 1 medium Onion
• 1 medium Zucchini
• 1 medium Bell pepper
• 1/4 cup Fresh parsley
• 1/4 cup Fresh cilantro
• 1/2 tsp Ground cumin
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 1 tbsp Olive oil

Instructions

1. 1Preheat your oven to 375°F (190°C). Dice the 1 medium onion, 1 medium zucchini, and 1 medium bell pepper into 1/4-inch pieces. Finely chop the 1/4 cup fresh parsley and the 1/4 cup fresh cilantro.
2. 2Place an oven-safe skillet (e.g., a 10-inch cast iron skillet) over medium heat on your stovetop. Add the 1 tbsp olive oil to the skillet, then add the diced 1 medium onion, 1 medium zucchini, and 1 medium bell pepper. Sauté the vegetables for 5-7 minutes, stirring occasionally, until they have softened.
3. 3In a large bowl, combine the 6 large eggs, chopped 1/4 cup fresh parsley, chopped 1/4 cup fresh cilantro, 1/2 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Whisk vigorously until the eggs are completely blended and the mixture is slightly frothy.
4. 4Pour the whisked egg mixture evenly over the sautéed vegetables in the skillet. Carefully transfer the skillet to the preheated oven at 375°F (190°C) and bake for 25-30 minutes. The eggah is done when the center is set (no longer liquid when gently jiggled) and the top is lightly golden brown.
5. 5Remove the skillet from the oven and let the eggah cool in the skillet for 5-10 minutes before slicing. Serve the Egyptian Eggah warm or at room temperature.

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