- 1/3 cup olive oil
- 1 medium onion, diced
- 1 medium potato, diced
- 1 small zucchini, diced
- 1 cup broccoli florets
- 1 teaspoon salt, divided
- Freshly ground black pepper
- 10 eggs
- 1/2 cup shredded Gruyère, white Cheddar or Parmigiano Reggiano cheese
Recipe courtesy of Cricket Azima and The Creative Kitchen.
- Heat olive 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.
- 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.
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