| Preparation time | 15 min |
| Cooking Time | 15 min |
| Ready In | 30 min |
| Level of Difficulty | Easy |
| Servings | 2 |
Ingredients
1 dozen eggs
2 large zucchinis
2 green onions
1 cup shredded Swiss cheese
Kosher salt to taste
Ground pepper to taste
Olive oil
Non-stick pan plate
Directions
- Dice up all your veggies. Keeping them smallish ensures everything will cook at the same rate.
- Saute all the vegetables in a pan on medium-heat, till they just begin to soften. Turn off the heat.
- Combine all the eggs, cheese, salt and pepper in a bowl, mix well.
- Add egg mixture to pan with vegetables, quickly stirring together before the egg begins to set.
- Turn on medium heat. Begin gently lifting the edge of the egg as you slowly lift the pan, ensuring that uncooked egg mixture reaches the hot parts of the skillet. This allows all the egg to cook at a similar rate. Once eggs have cooked to about 85%, get ready to flip the frittata.
- Place the plate face-down on top of the skillet, and flip the two, so that the frittata falls onto the plate. When you remove the skillet, you’ll see the browned underside of frittata. Don’t flip until eggs are mostly cooked on the first side.
- A little bit of loose egg will get lost in the flip and re-entry. Don’t fret. Re-oil the skillet, and slide the frittata off of the plate and back into the skillet, finishing off the last 15% of the eggs.
- Once you turn off the heat, let your frittata rest in the skillet for a minute before taking it out.
- Put whatever you’re going to serve this on (we like a cutting board) on top of the skillet, and turn the whole thing over.