A delicious, healthy breakfast that can be made with seasonal fresh vegetables, local eggs, and incredible parmesan cheese. This is truly a nourishing breakfast.
1 tablespoon olive oil
1 cup ½ medium yellow onion, thinly sliced
3 cups 1 large zucchini, chopped
2 ounces Parmesan cheese, grated (about ½ cup), divided
8 large eggs
¾ teaspoon kosher salt
½ teaspoon black pepper
⅛ teaspoon paprika
3 tabelspoons chopped flat-leaf parsley
Preheat oven to 400°F.
Heat oil in a 9-inch cast-iron or ovenproof skillet over medium-high. Add onion, and cook, stirring occasionally, until softened, about 5 minutes. Add zucchini and cook, stirring often, until zucchini is tender and brown in spots, 8 to 10 minutes.
Reserve 2 tablespoons cheese and set aside. Whisk together remaining cheese, eggs, salt, pepper, and paprika. Pour over vegetables in skillet, and cook, stirring gently, until eggs just begin to set, about 1 minute.
Transfer skillet to preheated oven, and bake until edges are set but center is still slightly loose, 5 to 6 minutes.
Increase oven temperature to broil, and broil until center is set and top is lightly browned, about 2 minutes. Serve topped with reserved Parmesan and parsley.