1tablespoonfresh parsleyor 1 teaspoon of dried parsley
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 the zucchini. Slice the sweet onions, bell peppers, and mushrooms. Chop fresh parsley.Using a box grater, shred the cheddar cheese. Set aside until ready to use.
Step #1 - Cooking Eggs on Stovetop
In a large cast iron skillet, melt butter on medium high heat. Saute the prepared zucchini, onion, bell peppers, and mushrooms until tender, 7-10 minutes.
In a medium bowl, whisk together the large eggs, kosher salt, and 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.
*Unless otherwise indicated, all butter used on this recipe site is salted.