Organic Cheese Frittata Primavera
Prep Time
Serves
Cooking Mode
2 Extra Virgin Olive Oil
½ Organic red onion, small, sliced
2 Organic garlic, jarred, minced
1 Carrots, peeled and sliced
1 Broccoli, florets
1 Organic zucchini, chopped
½ Organic tomatoes, chopped
8 Eggs, large
1 Medium Cheddar Cheese, shredded
0 Salt and pepper to taste
2 Extra Virgin Olive Oil
½ Organic red onion, small, sliced
2 Organic garlic, jarred, minced
1 Carrots, peeled and sliced
1 Broccoli, florets
1 Organic zucchini, chopped
½ Organic tomatoes, chopped
8 Eggs, large
1 Medium Cheddar Cheese, shredded
0 Salt and pepper to taste
Directions
1Heat olive oil in 10 inch (25 cm) non-stick skillet over medium heat.
2Sauté red onion and garlic until onions begin to soften, about 2 minutes.
3Add carrots and broccoli stirring occasionally for 2 minutes. Add zucchini and tomatoes stirring occasionally until carrots are tender but firm, about 3 minutes.
4Crack eggs into a bowl and beat lightly. Stir in half the cheese. Pour over vegetables in skillet.
5Using heat resistant spatula stir eggs until just beginning to set. Place in pre-heated 375°F (190°C) oven until almost set, about 10 minutes.
6Sprinkle over remaining cheese and bake until cheese has melted, about 2 minutes.
7Run spatula around edges of frittata to release from skillet and slide onto large round platter. Cut into 4 wedges.
Tips
1
If you do not have an oven safe skillet, carefully transfer the frittata to a greased shallow baking dish before putting into oven.
Disclaimer
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Personal Note
Personal Note
