Garden Veggie Frittata

Name: Garden Veggie Frittata
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: italian
Ingredients: 8 count eggs; 1 count zucchini; 150 g mushrooms; 80 g cheddar cheese; 60 ml milk; 20 ml olive oil; 0.75 tsp salt; 0.5 tsp black pepper; 0.25 bunch thyme (optional)

One oven-finished skillet of eggs, zucchini, mushrooms, and cheddar. Breakfast for a crowd, or lunches for days.

⏱ 10 min prep · 25 min cookServes 4290 cal · 19g proteinvegetariangluten freelow carb

Ingredients

8 count eggs
1 count zucchini
150 g mushrooms
80 g cheddar cheese
60 ml milk
20 ml olive oil
0.75 tsp salt
0.5 tsp black pepper
0.25 bunch thyme (optional)

Instructions

1
Heat the oven to 200°C / 400°F.
2
Sauté sliced mushrooms and zucchini in an oven-safe skillet until golden.
3
Whisk eggs with milk, salt, and pepper; pour over the vegetables and scatter with cheddar.
4
Cook 2 minutes on the stove, then bake 12–15 minutes until just set.

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