Generously cover a 12” pan with olive oil, heat up the oil and add vegetables, sautéing until they are soft.
Meanwhile, whisk together eggs then add salt, ground black pepper, parsley, basil or oregano. Stir in cheese to the mixture.
Using a ladle, spoon egg mixture on top of the veggies and spread the mixture to ensure that it is evenly distributed.
Cooking on medium heat, stir briefly in the pan, then using a rubber spatula, frequently & gently lift the edge of the egg mix so that it doesn't burn.
Using a fork, move the center gently so the liquid seeps to the bottom and gets cooked as well.
When the frittata is firm and the bottom is browned (the top will still be somewhat runny), remove the stovetop.
Set your broiler to low and place the pan into a preheated broiler for 2-5 minutes.
Let it rest for 5 minutes & then serve. Fritatta is lovely warm and at room temperature.
The Traditional Flip over (If You’re Brave) Once the bottom of the frittata is cooked; The traditional method requires you to flip the frittata over, quickly and carefully. Use a flat dish, larger than the pan; quickly turn the pan upside-down onto the plate. Immediately slide the golden side up back unto the pan and finish cooking.
