Go Back
Summer Veggie Frittata
Print

Summer Veggie Frittata

Ingredients

  • 8 eggs
  • 1 small zucchini sliced
  • 1 small yellow squash sliced
  • 1 medium onion diced
  • 1 cup sliced mushrooms
  • 1 cup cherry tomatoes halved
  • 4 garlic cloves
  • 2 Tbs fresh thyme
  • 3 green onions sliced
  • 2 Tbs ghee
  • pinch sea salt
  • pinch black pepper

Instructions

  • Preheat the oven broiler.
  • Beat eggs, salt, and pepper together in a medium bowl.
  • Melt ghee in a large cast iron skillet over medium heat. Add the onion and sauté until translucent, approximately 5-6 minutes.
  • Add the squash, zucchini, and fresh thyme and continue to cook until squash begins to tender.
  • Add the mushrooms and tomatoes and sauté for a few more minutes.
  • Add garlic and cook until fragrant, approximate 30 seconds.
  • Pour in the egg mixture and reduced heat to low. Cook until the eggs begin to set.
  • Sprinkle the green onions on top and transfer the skillet to the oven. Broil until eggs just begin to brown, approximate 5 minutes.
  • Slice into wedges and enjoy!