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Sunday Frittata

Zhenya
Print Recipe

Equipment

  • cast-iron or ceramic dish

Ingredients
  

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

Instructions
 

  • 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.