Low-Carb Garden Veggie Frittata with Chives and Parmesan

Ingredients

• 8 eggs, well beaten
• 1 T olive oil
• 3 cups chopped garden veggies
• 1 tsp. Spike Seasoning
• Fresh ground pepper to taste
• 2 T chopped chives, plus more for garnish if desired
• 1/2 cup coarsely grated parmesan cheese, or more

Directions

1. If you’d like the top of the frittata to get golden at the end, turn on the broiler before you begin.
2. Warm the olive oil in your pan, then stir in the chopped zucchini, green bell pepper, and onion.
3. Add the Spike Seasoning and black pepper to the vegetables, and cook for about 5 minutes, just until they begin to soften.
4. Stir in 2 T chives and cook for about 1 minute longer.
5. Pour the beaten eggs over the vegetables, reduce the heat, and cook for 5 minutes.
6. Scatter the parmesan cheese over the top, put a lid on the pan, and continue cooking for 5-7 minutes more, until the eggs have set and the frittata has puffed a bit.
7. For a browned top, slide the frittata under the broiler for 2-3 minutes, rotating it as needed, until the surface is lightly golden.
8. Serve hot, with extra chopped chives over the top if you’d like.