Spanish-Style Tomato & White Bean Frittata with Herb-Roasted Vegetables

Ingredients

• 5 whole large eggs, room temperature
• 3/4 cup canned white beans, drained and rinsed
• 1 medium yellow onion, thinly sliced
• 2 medium roma tomatoes, diced
• 1 medium zucchini, cut into 1/4-inch rounds
• 1 whole red bell pepper, cut into 1-inch chunks
• 4 tablespoons extra virgin olive oil, divided
• 1 tablespoon fresh oregano, chopped, or 1 tsp dried
• 1 teaspoon fresh thyme, chopped
• 2 whole garlic cloves, minced
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon sea salt, to taste
• 1/4 teaspoon black pepper, to taste
• 2 slices whole grain bread, crusty sourdough or whole wheat

Instructions

1. 1

   Preheat oven to 425°F. Toss zucchini and bell pepper with 2 tablespoons olive oil, oregano, thyme, salt, and pepper. Spread on a baking sheet and roast for 18-20 minutes, stirring halfway through, until caramelized and tender.

2. 2

   While vegetables roast, heat 1 tablespoon olive oil in a 10-inch oven-safe non-stick skillet over medium heat. Add sliced onion and sauté for 5-6 minutes, stirring occasionally, until softened and lightly golden.