In a skillet saute the zucchini, red onion, and asparagus with salt and pepper in 1-2 tbsp. of olive oil until golden and color is achieved. (Add more olive oil if needed while cooking)

In a mixing bowl add the eggs and whisk together.

Then, add in the cubed mozzarella, provolone cheese, salt and cracked black pepper, and 3 tbsp. of Italian breadcrumbs. Mix unit combined.

Once the vegetables are golden add the contents of the skillet into the egg mixture and mix until combined.

Add a drizzle of olive oil to the bottom of a casserole or baking dish and brush all over the bottom and sides of casserole dish.

Pour the frittata mixture into the casserole dish.

Top with grated Pecorino Romano cheese and more cracked black pepper if desired.

Bake at 425 degrees F. for 20 minutes.

Let it rest 15 minutes before serving and enjoy the BEST Vegetable Frittata! Make it!