This s a delicious frittata that I made. Sauteed zucchini, sweet potato, and onion in a 10 inch cast iron skillet until tender. Add 4 beaten eggs and about 1/4 cup of diced cheddar cheese.
The eggs will cook quickly in the hot pan. Cook just until the edges of the eggs are set. Immediate put into a 400 degree oven until the eggs are completely cooked (keep an eye on it- it’s quick!)
Cut into wedges and serve. This is equally good warm and at room temperature (meaning that leftovers are great!).
Frittata’s are a wonderful way to use up farmers market leftovers. Change up the vegetables any way you like, really. This is a rustic dish that benefits from creativity! Great for brunches, though I served it for dinner with a side salad.
