I love to serve my family or overnight guests this lovely omelet for a Saturday breakfast. It is a great way to use up those leftovers from the week. You can use any cooked protein in this frittata and would also make a great dinner with a side salad.
Preheat oven to 350 F In a large bowl whisk eggs, water, salt, pepper and basil. Set aside
Heat a large satue pan over medium heat then add in oil. ONce hot add in zucchini and cook for about 3-5 minutes tossing around once. Add in garlic and scallions to cook for 1 minute. Remove from heat and let cool.
In the egg mixture add in peas, spinach, fresh thyme and parsley. Add in zucchini, garlic and scallions then combine all ingredients.
Prepare a 9 x 13 baking pan and brush with oil or butter.
Pour egg mixture in your baking pan and bake for 25-30 minutes or until the center is firm. Top with fresh sliced scallions and fresh herbs to enjoy!