- 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.
Tips
If you do not have an oven safe skillet, carefully transfer the frittata to a greased shallow baking dish before putting into oven.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
