- Prep Time
- 45 mins
- Cooking Time
- 45 mins
- Total Time
- 45 mins
- Serves
- Serves 8
Ingredients
- 2
- Extra Virgin Olive Oil
- 10
- 1/2
- Organic red onion, small, sliced
- 0
- 2
- Organic garlic, jarred, minced
- 10
- 1
- Carrots, peeled and sliced
- 250
- 1
- Broccoli, florets
- 250
- 1
- Organic zucchini, chopped
- 250
- 1/2
- Organic tomatoes, chopped
- 125
- 8
- Eggs, large
- 0
- 1
- Medium Cheddar Cheese, shredded
- 250
- 0
- Salt and pepper to taste
- 0
Method
- Step 1
- Heat olive oil in 10 inch (25 cm) non-stick skillet over medium heat.
- Step 2
- Sauté red onion and garlic until onions begin to soften, about 2 minutes.
- Step 3
- Add carrots and broccoli stirring occasionally for 2 minutes. Add zucchini and tomatoes stirring occasionally until carrots are tender but firm, about 3 minutes.
- Step 4
- Crack eggs into a bowl and beat lightly. Stir in half the cheese. Pour over vegetables in skillet.
- Step 5
- Using 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.
- Step 6
- Sprinkle over remaining cheese and bake until cheese has melted, about 2 minutes.
- Step 7
- Run spatula around edges of frittata to release from skillet and slide onto large round platter. Cut into 4 wedges.