Pella Chronicle

Food

February 21, 2013

Cricket's Breakfast Cake

Breakfast frittata

Pella — 1/3 cup olive oil

1 medium onion, diced

1 medium potato, diced

1 small zucchini, diced

1 cup broccoli florets

1 tsp salt, divided

freshly ground black pepper

10 eggs

1/2 c shredded Gruyere, white Cheddar or Parmigiano Reggiano cheese

1. Heat 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.

 

Serves 8.

 

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