Prep Time: 10-15 minutes
Cook Time: 20 minutes
Yield: 8 servings (serving size: 1 slice)
Prep Time: 10-15 minutes
Cook Time: 20 minutes
Yield: 8 servings (serving size: 1 slice)
Ingredients
- Approximately 3-4 cups roughly chopped summer veggies (zucchini, mushrooms, leafy greens, cherry tomatoes, onions, broccoli, mini eggplant – anything lingering a little too long after that farmer’s market run!)
- 1 tablespoon cooking oil
- 1 dozen Nellie’s Free Range Eggs, beaten
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1-2 cups cheese, shredded or roughly chopped
- Hot sauce, optional for serving
This colorful frittata is the ultimate “clean out the fridge” meal. It’s less of a recipe and more of a format for you to use up whatever summer veggies you have on hand. And it’s all brought together by a dozen fluffy Nellie’s Free Range Eggs. Baked to golden perfection with your favorite cheese, it’s hearty, wholesome, and made with certified humane free-range eggs for a little extra kindness in every slice. Serve it warm with crusty bread and a dash of hot sauce for the perfect anytime feast.
Instructions
- Preheat the oven to 350°F.
- Heat a heavy bottomed skillet over medium heat.
- Add cooking oil and vegetables and saute until tender, 5-10 minutes
- Pour eggs over vegetables and sprinkle with salt and pepper.
- Layer or dot cheese over the vegetables and eggs.
- Carefully transfer skillet to the preheated oven. Bake for 8-10 minutes or until top is just set.
- Allow to cool for 3-5 minutes, and serve with crusty buttered bread and hot sauce.
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