Veggie Breakfast Fritata

Name: Veggie Breakfast Fritata
Total time: 1200 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 zucchini, chopped; 1 red bell pepper, chopped; 6 large eggs; 1 tsp baking soda; 1 tbsp butter; 1/2 onion, chopped; To taste Salt; To taste Pepper; To taste Red chile flakes (optional); 2-3 oz shredded cheese; 10 cherry tomatoes, cut in half

brooke higgins @cook_25008585

This recipe is one of my breakfast favorites! So yummy and surprisingly light on calories!

brooke higgins @cook_25008585

This recipe is one of my breakfast favorites! So yummy and surprisingly light on calories!

Saved

Ingredients

20 mins

4 servings

1zucchini, chopped
1red bell pepper, chopped
6large eggs
1 tspbaking soda
1 tbspbutter
1/2onion, chopped
To tasteSalt
To tastePepper
To tasteRed chile flakes (optional)
2-3 ozshredded cheese
10cherry tomatoes, cut in half

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Steps

20 mins

1

Pre-heat oven to 400 degrees
2

Heat 10" cast iron skillet on medium low with butter
3

Once butter is warm, spread butter up on edges of the pan. This will keep the egg from sticking later
4

Add onion, zucchini, and bell pepper. Let cook until onions have clarified.
5

Mix together 6 eggs and beat until well mixed
6

Add baking soda to beaten eggs. You should see small bubbles forming.
7

Add salt, pepper, red chile flakes, and any other seasonings your heart desires.
8

Pour egg mixture over vegetables. Gently move veggies around to incorporate.
9

Top with tomatoes and shredded cheese.
10

Keep pan on heat 1-2 minutes until egg has started cooking around edges.
11

Remove from heat and place pan into oven for 8-10 minutes or cooked through.
12

Remove pan from oven. Let cool and enjoy!