This veggie frittata is quick and easy to make and is a perfectly healthy breakfast the entire family can enjoy!
8 Happy Egg Co. eggs
1 shallot, sliced
1 cup spinach
1/2 cup grape tomatoes, quartered
1/2 cup diced zucchini
1/2 cup diced asparagus
1/4 cup goat cheese, crumbled
pinch of pink salt & pepper
1 tbsp avocado oil or olive oil
Preheat the oven to 350F.
Place oil in an oven safe pan (I used a cast-iron skillet), over medium heat.
Add the shallot to the pan and cook for 2-3 minutes, until its translucent, then add in the remainder of the vegetables, cooking for about 5 minutes, until they’re soft.
Crack the eggs into a bowl and whisk.
Pour the eggs over the vegetables and make sure they are evenly covering the pan/vegetables. Crumble the goat cheese on top, then place the skillet in the oven for approximately 10 minutes. If the eggs aren’t completely set (the top should be golden), then place back in the oven for a few more minutes.
Remove from the oven, slice and enjoy!
I love to serve my frittata with sliced avocado on top.