You are here: Home » Recipes » Cricket’s Breakfast Cake Cricket’s Breakfast Cake Recipe by Cricket Azima Yield 8 servings This kid-friendly breakfast cake is really more of a frittata. It’s loaded with healthy vegetables. Mark Boughton Photography / styling by Teresa Blackburn PrintEmail Ingredients 1/3 cup olive oil1 medium onion, diced1 medium potato, diced1 small zucchini, diced1 cup broccoli florets1 teaspoon salt, divided Freshly ground black pepper10 eggs1/2 cup shredded Gruyère, white Cheddar or Parmigiano Reggiano cheese Instructions 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. 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.