Breakfast Fritatta

Name: Breakfast Fritatta
Ingredients: 1/4 cup Olive oil; 1 med onion, diced; 1 med potato, diced; 1 small zucchini, diced; 1 cup broccoli florets; 1 tsp salt, divided; freshly ground black pepper; 10 eggs; 1/2 cup shredded gruyere, white cheddar or parmigiano reggiano cheese

9 ingredients

4 steps

Ingredients

1/4 cup Olive oil
1 med onion, diced
1 med potato, diced
1 small zucchini, diced
1 cup broccoli florets
1 tsp salt, divided
freshly ground black pepper
10 eggs
1/2 cup shredded gruyere, white cheddar or parmigiano reggiano cheese

Directions

1

1. Heat olive oil in a large skillet, cast iron or non-stick
2

Add onion and cook 2 minutes, add potato, zucchini and broccoli. Cook, stirring frequently, until vegies are tender. Add 1/2 tsp salt and pepper.
3

2. Beat eggs in a bowl. Add remaining salt and pepper. Pour eggs over vegies and toss. Cook 5 minutes over medium-high heat without stirring. Sprinkle with cheese and cover. Cook until cheese is melted and eggs are set. Cut into wedges.
4

( Note: I like to cook until eggs are almost set, add cheese on top and place under broiler until browned and cheese is melted)