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Veggie Breakfast Frittata
Serves 4 |
Every bite has that fresh from the garden taste.
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Ingredients:
| 9 eggs |
| 1/2 cup tomato, (chopped and seeded) |
| 2 cloves garlic, (minced) |
| 1 cup zucchini, (diced) |
| 1/2 cup red bell pepper, (chopped) |
| 1/3 cup onion, (chopped) |
| 1 tablespoon thyme, (fresh, chopped) |
| 1 1/2 tablespoons olive oil |
| 1/2 teaspoon salt |
| 1/4 teaspoon black pepper |
Directions:
- Preheat broiler.
- In skillet heat oil on medium heat. Add pepper, thyme, half of salt, half of pepper, zucchini, garlic and onion. Cover skillet and let cook for 7 minutes. Add in tomato and cook additional 5 minutes. Stir occasionally.
- Mix together remaining salt and pepper and eggs in bowl. Whisk until froth forms and pour over vegetables. Cover and cook for 15 minutes.
- Broil frittata for 3 minutes, flip and cut into wedges. Ready to serve!
| Cooking Method: | Pan-fry |
| Main Ingredient: | Vegetables |
| Course: | Breakfast |
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