Loaded Veggie Breakfast Frittata
- 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
- 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.