• Set your broiler to high. Gather all your equipment and ingredients so that you have everything close at hand on the counter or table.

Prepare the Ingredients

• Prep your vegetables and herbs. Halve and slice 1 cup zucchini. Slice 1/2 cup sweet onion, 1/2 cup red bell pepper, 1/2 cup yellow bell pepper, , and 3 whole button mushrooms. Chop 1 tablespoon fresh parsley.

  Using a box grater, shred 1/3 cup cheddar cheese. Set aside until ready to use.

Step #1 - Cooking Eggs on Stovetop

• In a large cast iron skillet, melt 1/4 cup butter on medium high heat. Sauté the prepared zucchini, onion, bell peppers, and mushrooms until tender, 7-10 minutes.
• In a medium bowl, whisk together 8 large eggs, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper until frothy.
• Add eggs to the tender vegetables. After 1-2 minutes, start going around the edges with a spatula to lift the eggs slightly to allow uncooked eggs to flow to the edges. You'll have to tip the skillet from one side to the other so that the eggs flow evenly in the pan.
• Lower the heat to low and continue cooking the eggs until they look almost set in the center, approximately 5-7 minutes.
• Sprinkle with chopped fresh parsley and shredded cheddar cheese.

Transfer Skillet to Oven - Broiler

• Transfer the skillet to the hot broiler and cook for 2-3 minutes until the cheese is golden brown. Cool for 5 minutes before serving. Serves 4-6.