Loaded Veggie Breakfast Frittata

Kelly Kolb
With 15 years of working around some of the most brilliant culinary experts, I pride myself on creating delicious and nutritious meals that bring joy to the family table.
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Published: 1/13/2020

This kid-friendly frittata is packed with vegetables for a healthy start to the day.

Serves: 8 Save

Ingredients (9)

  • 1/3 cup olive oil
  • 1 medium onion, diced
  • 1 medium potato, diced
  • 1 small zucchini, diced
  • 1 cup broccoli florets
  • 1 teaspoon salt, divided
  • Freshly ground black pepper
  • 10 eggs
  • 1/2 cup shredded Gruyère, white Cheddar or Parmigiano Reggiano cheese

Directions

  1. Heat olive oil in a large cast-iron or nonstick skillet. Add onion and cook 2 minutes. Add potato, zucchini and broccoli. Cook, stirring frequently, until vegetables are tender. Add 1/2 teaspoon salt and pepper.
  2. Beat eggs in a bowl. Add remaining salt and pepper. Pour eggs over vegetables and toss. Cook 5 minutes over medium-high heat without stirring. Sprinkle with cheese and cover. Cook until cheese is melted and eggs are completely set. Cut into wedges.

Turmericana

The Bar

Ingredients (6)

  • 1.5 oz. Don Julio Blanco Tequila
  • .75 oz. Honey Syrup
  • .75 oz. Fresh Lime Juice
  • .5tsp of Ground Turmeric
  • .5tsp of Sea Salt
  • Ice
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