Ingredients
- 13 cup olive oil
- 1 medium onion
- diced
- 1 medium potato
- diced
- 1 small zucchini
- diced
- 1 cup broccoli floret
- 1 teaspoon salt
- divided
- fresh ground black pepper
- 10 eggs
- 12 cup shredded gruyere or 12 cup white cheddar cheese or 12 cup parmigiano-reggiano cheese
Instructions
- Heat olive oil in a large cast-iron or nonstick skillet.
- Add onion and cook 2 minutes.
- Add potato, zucchini and broccoli.
- Cook, stirring frequently, until vegetables are tender.
- Add 1/2 teaspoon salt and pepper.
- Beat eggs in a bowl.
- Add remaining salt and pepper.
- Pour eggs over vegetables and toss.
- Cook 5 minutes over medium-high heat without stirring.
- Sprinkle with cheese and cover.
- Cook until cheese is melted and eggs are completely set.
- Cut into wedges.
← Back to all recipes