Baked Vegetable Frittata

Baked Vegetable FrittataThis is another one of my frittata recipe re-newed and re-done. This is an easy fix breakfast for me because I grated and froze the extra zucchini from my garden in August. I measured out 2 cups into a ziplock baggie. The key to this recipe is a high sided cast iron skillet. It allows the eggs to fluff up like a quiche. I have had company over Christmas and New Year. This was a huge success for the first breakfast of 2016! Happy New Year

 

3 tablespoon Coconut Oil, Butter or Bacon Drippings
2 cloves of Garlic, minced or peeled and pressed
1 small Sweet Onion, thin sliced
1 large Potato, peeled and grated
2 cups Zucchini, grated
1 can (10 oz) Whole Kernel Corn, drained

1 can (10 oz) Rotel type diced Tomatoes, drained
8 Eggs, beaten
1 cup Monterey Jack Cheese, grated (can use Mozzarella, you need the soft consistency.)
Sea Salt or Kosher Salt and Black Pepper to taste

Preheat oven to 350 degrees F.

Heat the coconut oil, butter or bacon drippings in a large high sided cast iron skillet over medium heat. Sauté the onion, potato for 8 minutes. Season to taste. Stir occasionally. Add corn, zucchini and tomatoes and garlic and cook for an additional 5 minutes. Place the skillet in the oven and bake for 10 minutes. Remove from oven and stir.
In a large bowl thoroughly beat the eggs. Add cheese. Mix again. Pour into skillet and mix with the potato mix. Place skillet bake in the oven and bake for about 15 minutes or until the top of the egg/potato mixture is cooked, set and lightly browned. Serve immediately.

About okieranchwife

I am a transplant to Oklahoma and an escapee from an unspecifed Northeast State. I enjoy growing my gardens and cooking what I grow.
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