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Vegetable Fritatta

Serves 4
  • 8 Eggs (or egg beaters)
  • 1/2 Head Broccoli
  • 1/2 Head Cauliflower
  • 1/3 Cup chopped onion
  • 1 Zucchini chopped
  • ½ Cup Corn kernels either fresh or frozen
  • 1 Teaspoon Thyme
  • 1 Tablespoon olive oil
  • 1 Tablespoon butter
  • 1-2 Tablespoons Chile Crunch
  • Salt and Pepper to taste
Cut the broccoli and cauliflower into florets. Whisk eggs with 1 tablespoon milk or water. In an oven-proof skillet, melt the oil and butter over medium heat. Add the eggs and vegetables and cook until set. Place the skillet in an oven set to broil and cook until top of the frittata is set.Cut into wedges and serve, topped with Chile Crunch.
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