Family Size Frittata

Directions

1. Preheat the oven to 400. Heat olive oil in the bottom of the Dutch oven pan. Add onions and Brussels Sprouts, and cook until translucent. Add red pepper and mushrooms and continue to cook another 4-5 minutes until softened. Slide veggies to one edge of the pot and lay the zucchini and squash slices on the bottom (you may need to add more olive oil). Sauté, until browned, turning once. Season with salt and pepper and Parmesan spice blend.
2. In a medium bowl, whisk eggs, ricotta and mozzarella. Flaten out the vegetables in the pot and pour the egg mixture over top. Cover and continue to cook until the eggs are just about set.
3. Sprinkle the parmesan over the egg mixture and place the pot in the heated oven. Continue to cook until the eggs have set and the parmesan is slightly golden. Garnish with green onion before serving.