Breakfast / Baking / Vegetarian

Garden Skillet Frittata

Name: Garden Skillet Frittata
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 3 servings
Ingredients: 6 whole Large eggs; 60 ml Milk; 150 g Cherry tomatoes, halved; 1 whole Red pepper, diced; 1 whole Zucchini, diced; 60 g Cheddar cheese, grated; 1 tbsp Olive oil; 2 tbsp Chopped parsley; 1 pinch Salt and black pepper

A golden, oven-finished skillet of eggs, sweet tomatoes, garden vegetables, and melty cheese. Made for sharing.

28 minutesServes 3Easy

Let's make it.

01
Heat the oven to 190°C. Whisk the eggs with milk, half the cheese, and a pinch of salt and pepper.
02
Warm olive oil in an oven-safe skillet over medium heat. Add the diced pepper and zucchini and cook for 5 minutes, until just tender.
03
Add the tomatoes, stir gently, and pour over the egg mixture. Cook without stirring for 3 minutes, until the edges begin to set.
04
Scatter over the remaining cheese. Move the skillet to the oven and bake for 10 minutes, until the center is set and the top is golden.
05
Rest for 3 minutes. Scatter with parsley and bring the skillet to the table. Slice into wedges and serve with warm toast.

A LITTLE GOODNESS IN EVERY SERVING

290 kcal20g protein10 min prep18 min cooking

Approximate nutrition per serving. Ingredients and portions may vary.

Start with a good egg.Meet the YolkStead collection

Garden Skillet Frittata

Let's make it.

Let’s do step 1.

Your good eggs.

All the good things
are still ahead.