Recipe

Frittata

Ingredients

1.5 lbs of vegetables of choice such as broccoli, carrots, bell peppers, or other
1 onion
4 oz shredded cheese
12 eggs
1 tsp dried thyme or oregano
½ tsp salt
¼ tsp black pepper

Preheat the oven to 350°F.
Rinse and cut veggies evenly into small pieces. Peel, rinse, and dice onions.
Grate cheddar cheese.
Bring a large pot of water to boil. Add seasonal veggies to boiling water. Briefly boil, about 30 seconds. Using a colander, drain the veggies.
In a large bowl, whip eggs with a fork until well blended. Whisk in dried herbs. Set aside.
Coat medium skillet with non-stick cooking spray. Heat over medium high heat. Add onions and cook until soft, about 5 minutes. Add boiled seasonal veggies. Continue cooking until soft and some of their juices have evaporated, about 5 minutes more.
Coat a baking dish with non-stick cooking spray.
Layer ingredients in the baking dish in the following order: veggie mixture, egg mixture, cheese, salt, and pepper.
Bake until eggs are firm and cheese is melted, about 35 minutes.
Cut into 8 equal-size portions.