Zucchini and Bell Pepper Frittata

Preheat the broiler to high. Whisk together the 4 large eggs in a bowl until well combined, then stir in the freshly grated Parmesan and minced fresh parsley.

Heat the olive oil in a 10-inch nonstick skillet over medium heat. Add the finely chopped white onion and cook, stirring occasionally, until softened, about 3 minutes.

Add the thinly sliced zucchini, finely chopped red bell pepper, and finely chopped green bell pepper to the skillet. Cook, stirring occasionally, until the vegetables are tender-crisp, about 4 minutes.

Pour the egg mixture evenly over the cooked vegetables, ensuring they are distributed throughout the skillet. Let the eggs set undisturbed for 2 minutes.

Transfer the skillet to the broiler and broil until the top is set and lightly golden, about 3 to 4 minutes. Watch carefully to prevent burning.

Remove the frittata from the broiler and let it cool in the skillet for 1 minute. Slice into 4 wedges and serve directly from the skillet or transfer to a serving plate.