Fritatta with Pistachios

6 Eggs
2 Tbsp. Olive or vegetable oil
One-half Red Bell Pepper, seeded and sliced
1/2 lb. Zucchini, sliced
1 Tomato, sliced
1/4 tsp. black Pepper
Fresh Herbs (thyme, basil, sage), chopped
1/2 c. SHILOH FARMS PISTACHIOS, coarsely chopped

Directions:

Preheat oven to 350°F. Beat eggs and set aside. Oil a round shallow baking dish. Arrange bell pepper, zucchini and tomato in dish. Bake uncovered in oven for 9 minutes. Sprinkle with black pepper and a handful of herbs. Pour eggs over and sprinkle with pistachios. Reduce oven to 300°F and bake for 25-30 minutes or until center is set and sides are puffy and golden. Cover loosely with foil if it starts to get too dark before it is done. Cool slightly, then cut into wedges. Makes 6 servings.