Cricket’s Breakfast Cake

  • Yield 8 servings

This kid-friendly breakfast cake is really more of a frittata. It’s loaded with healthy vegetables.

Cricket's Breakfast Cake
Mark Boughton Photography / styling by Teresa Blackburn


1/3 cup olive oil
1 medium onion, diced
1 medium potato, diced
1 small zucchini, diced
1 cup broccoli florets
1 teaspoon salt, divided
Freshly ground black pepper
10 eggs
1/2 cup shredded Gruyère, white Cheddar or Parmigiano Reggiano cheese


  1. Heat olive oil in a large cast-iron or nonstick skillet. Add onion and cook 2 minutes. Add potato, zucchini and broccoli. Cook, stirring frequently, until vegetables are tender. Add 1/2 teaspoon salt and pepper.
  2. Beat eggs in a bowl. Add remaining salt and pepper. Pour eggs over vegetables and toss. Cook 5 minutes over medium-high heat without stirring. Sprinkle with cheese and cover. Cook until cheese is melted and eggs are completely set. Cut into wedges.

Recipe courtesy of Cricket Azima and The Creative Kitchen.



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