FRESH VEGETABLE FRITATTAFrom HOLUALOA INN
Prep Time:25 min
Cooking Time:20 min
A healthy & delicious breakfast choice!
- to taste oregano, fresh
- 1 zucchini, sliced
- 2 tomatoes, sliced
- 2 garlic cloves, minced
- 1 potato, thinly sliced
- 1 cup cheddar cheese, grated
- 8 eggs, large
- 1/2 c half and half
- 1/4 c feta cheese (to garnish after cooking)
- 2 T extra virgin olive oil
- to taste basil, minced
- to taste salt & pepper
Preheat oven to 425°
Whisk eggs, half and half, salt & pepper in a mixing bowl and set aside.
Heat olive oil in a medium sized oven-safe sauce pan over medium high heat. Add potatoes and heat until cooked through. Remove potatoes from sauce pan and set aside.
In same sauce pan, heat a little more olive oil and add half the zucchini, garlic and fresh herbs. Sauté lightly.
Add half of egg mixture to sauce pan and let cook until eggs are just barely done.
Scatter potatoes on top and cook another two minutes.
Add remaining egg mixture, remaining zucchini and tomatoes. Top with cheddar cheese and place pan in oven. Cook for 20 minutes or until eggs are cooked through and lightly browned on top.
Remove from oven and let set 5 minutes before slicing.
Plate and top with additional fresh herbs and feta cheese.