Veggie Frittata
Category
Breakfast
Serves 3 (recipe is easily doubled if you have a sauté pan deep enough)
Great served with avocado sliced and grapefruit salad
Great served with avocado sliced and grapefruit salad
Ingredients
- 6 eggs
- 3 TBS Heavy cream
- 1 c fresh (1/2 c frozen) spinach
- 1/2 c zucchini sliced
- 1/2 c yellow squash sliced
- 1 small yellow onion thinly sliced
- 1/4 c sun dried tomato (from a jar)
- 1/2 tsp salt
- 1 tsp thyme
- 1/2 tsp black pepper
- 1/2 TBS butter
- 1/2 TBS olive oil
- 1/2 c melting cheese (Gruyere, Fontina, Monterrey jack)
Instructions
- Preheat oven to 350.
- In a large oven safe skillet saute the veggies (except for the spinach) in the oil and butter until caramelized.
- Whisk the eggs in a large bowl and add the cream, the cheese, spinach, and the seasonings.
- Pour into skillet.
- With a rubber spatula move eggs from the outer edge of the skillet to the middle.
- Tip the skillet a bit to allow the uncooked eggs to find the heat.
- When eggs are approximately 1/2 cooked remove from stove top and place in the oven.
- Bake for approx. 10-15 min or until eggs a puffed up and barely golden on the top.