Vegetable Frittata
Ingredients
Serving = 6 servings
- 12 eggs
- 1 tsp sea salt
- ½ tsp pepper
- 2-3 tbsp avocado or olive oil
- 1 medium yellow onion diced
- 1 cup celery root small dice (½ bulb)
- 1 cup zucchini small dice (1 medium zucchini)
- 1 cup asparagus cut into ¾” pieces (about 12 stems)
- 1 cup kale minced (about 2 leaves)
Equipment
- Skillet
Recipe
- Preheat the oven to 350 F.
- Heat oil in a 12″ cast iron skillet over medium heat.
- Sauté onions in heated oil until translucent but not brown, about 3 minutes.
- Add celery root and cook until soft, stirring occasionally.
- Add zucchini and cook until soft, continuing to stir so the vegetables cook evenly.
- Add asparagus and cook until bright green.
- Add kale, stirring so the vegetables are well mixed.
- In a bowl, whisk the eggs and season with salt and pepper.
- When the vegetables are soft, gently pour in the eggs.
- Turn the heat off the stovetop and transfer the skillet to the oven to bake. The skillet will be hot, so be very careful.
- Bake until golden brown, approximately 15-20 minutes.
- Sprinkle with minced parsley and serve warm.
Zone Score
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