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