Veggie Frittata

1. 1

   In a saute pan, over medium heat, pour 2 tbs olive oil and cook onion for 5 minutes.

2. 2

   Add carrot, zucchini, and squash; cover pan and cook for another 5 minutes.

3. 3

   Put veggies in a bowl and let them cool down. Then add cheese, salt, pepper and beaten eggs. Stir.

4. 4

   Pour the rest of the olive oil onto saute pan and heat and then incorporate the egg mixture.

5. 5

   Agitate the pan so that the mixture extends evenly.

6. 6

   Lower the heat and cover. Cook for about 5 minutes and turn over a plate.

7. 7

   Pour back into pan and cook for an extra 2 or 3 minutes.

8. 8

   Eggs are better pale than golden.

* Per serving · 4 servings · Values may vary.

No additional tips available.