1 liter (3 liters) Chopped seasonal vegetables (such as zucchini)
16 each Large eggs
90 ml (250 milliliters) Italiano510 GR
500 ml (1 1/2 liters) Shredded cheese (such as Mozzarella)
In large non-stick ovenproof skillet heat vegetable oil over medium-high heat. Add vegetables and stir-fry until tender-crisp about 5 minutes. Beat eggs and seasoning together and pour over vegetables. Reduce heat to low cover skillet and cook 15-20 minutes or until top is set and underside is lightly browned. Sprinkle with cheese and broil until cheese is melted and edges of frittata are slightly browned.