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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.