3 tablespoons olive oil
1 medium red onion, chopped medium
1 medium zucchini, chopped small
1 cup broccoli florets, small
1 medium carrot, chopped small
2 tablespoons fresh marjoram, chopped
2 tablespoons fresh thyme, chopped
Â¼ cup fresh chives, chopped
Â½ cup grated parmesan cheese
Â½ cup cherry tomatoes, halved
Freshly ground pepper
Preheat oven to 350ËšF.
In a large cast iron pan over medium-high heat, add olive oil and onions and sautÃ© until tender and golden, 5-7 minutes. Add the zucchini, broccoli and carrots and continue to sautÃ© another 5 minutes. In a small bowl, beat eggs and add herbs, parmesan cheese and season with salt and pepper. Turn cast iron pan down to medium and pour in eggs and start to move eggs around to start cooking them, once eggs start to set, add the cherry tomatoes arranged neatly on top throughout the pan. Place pan in the oven until eggs set, about 15 minutes. If eggs are still runny on top, turn on broil and cook for 3 more minutes.