Summer Vegetable Frittata
This Italian omelet (frittata) can be whisked (literally) together in time for breakfast, lunch, or supper. It is packed with protein and plenty of vitamins due to the eggs and fresh vegetables. Adapt it to your preferences by adding mushrooms, olives, broccoli, bacon, or sausage!
Equipment
- 1 Saute Pan
Ingredients
- 6 Large Utopihen Soy Free Eggs
- 2 Tbsp Extra Virgin Olive Oil
- 1 Cup Diced Potatoes
- 3/4 Cup Cheddar Cheese Shredded
- 1/2 Cup Zucchini Diced
- 1/4 Cup Kale Rough Chopped
- 1/4 Cup Corn
- 2 Tbsp Green Onion Diced
- 1 Tbsp Garlic Minced
- 2 Tsp Salt
- 2 Tsp Pepper
- 6 Tomato Slices Small, garnish
- 9 Slices Zucchini Garnish
Instructions
- Preheat oven to 350°F. Whisk eggs, salt, and pepper in a large bowl and set aside.
- In a 9-inch sauté pan, add the potatoes and oil. Saute until soft, stirring often, about 10 minutes. Add more oil as needed. Once the potatoes are done, add the kale, zucchini, corn, green onion, and garlic. Saute 5-7 minutes or until the vegetables are softened but still firm.
- Remove from heat and sprinkle on the cheese. Pour the egg mixture over it and garnish with tomato and zucchini slices. Bake for 30-35 minutes until it is firm with no jiggle in the center when moved.
- If desired, sprinkle with corn kernels and serve.
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