Loaded Veggie Breakfast Frittata

Cricket's Breakfast Cake
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 8 servings


1/3cup olive oil
1medium onion, diced
1medium potato, diced
1small zucchini, diced
1cup broccoli florets
1teaspoon salt, divided
Freshly ground black pepper
10 eggs
1/2cup 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.