This colorful frittata can be cut into bite sized pieces and served as an appetizer. If you prefer uniform squares, bake it in a rectangular baking dish instead of a cast iron skillet.
Sun Oven Tri-Color Frittata
1 tablespoon olive oil
1 onion, thinly sliced
2 zucchini, cut into matchsticks
1 orange bell pepper, cut into thin strips
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
8 eggs, at room temperature
2 tablespoons thinly sliced fresh mint
1/2 cup grated Parmesan cheese
Set Sun Oven out to preheat.
Heat the oil in a 10-inch cast iron skillet over medium heat. Add the onion and cook, stirring often, until softened, about 5 minutes. Increase the heat to medium-high and stir in the zucchini, bell pepper, salt, and pepper.
Continue cooking, stirring frequently, until the vegetables are softened, about 8 minutes. Remove from heat and let cool.
In a large bowl, beat the eggs well. Whisk in the mint and cheese. Stir the cooled vegetables into the egg mixture. Wipe the skillet clean with paper towels and spray with cooking spray. Pour the egg and vegetable mixture into the skillet, cover and transfer to the Sun Oven.
Cook until set, 45 minutes to 1 hour. Serve warm or at room temperature.
Serves 4 to 6.