Sunday Frittata

Zhenya

Print Recipe

8 whole eggs

1 cup shredded zucchini, excess liquid squeezed out

2/3 cup broccoli florets, well chopped

2 small cooked beets, diced

1/4 cup frozen corn

1/2 small red onion, chopped

2 cloves of garlic, chopped

1/4 cup nutritional yeast

2 teaspoons dijon mustard

1/2 teaspoon fresh ground black pepper

1/2 teaspoon sea salt

1/4 tsp red chili flakes

1/2 tsp cumin

1 tbsp olive oil for the baking dish

Preheat oven to 425 degrees F.
Cook beets in a pot with boiling water until they are fork-tender.
In a medium skillet, add olive oil, garlic, onions. Cook for about 5 minutes or until soft. Add salt and pepper.
Add all remaining diced vegetables (besides beets) and adjust seasonings (Don't add nutritional yeast, mustard, and eggs.) Cook for about 12 minutes. Then add beets. Transfer the vegetable mix into a baking dish, greased with olive oil.
In a mixing bowl, whisk together the eggs. Add dijon mustard, nutritional yeast. Whisk together. Pour this mixture into the baking dish with cooked vegetables.
Place the dish in the oven to bake for 25-30 minutes or until fluffy and golden-brown. Store in a glass container for leftovers.