Crystal's Fresh Vegetable Fritatta

Temps de cuisson: 40 minutes
Portions: 6


  • 8 Large Eggs
  • 1 Zucchini, sliced (or fresh vegetable of choice)
  • 2 Tomatoes, sliced
  • 2 Garlic, minced
  • 1 potato, thinly sliced
  • 1 cup Cheddar Cheese, grated
  • 1/2 cup Feta Cheese, garnish (after cooked)
  • 2 tablespoons Extra Virgin Olive Oil
  • 1/8 cup Basil, Fresh (minced to taste)
  • 1/8 cup Oregano, Minced (fresh to taste)
  • pinch Salt and Pepper (to taste)

  1. Preheat oven to 425 degrees Whisk eggs, half and half, salt and pepper in a mixing bowl and set aside.
  2. Heat olive oil in a medium sized oven-safe sauce pan over medium high heat. Add potatoes and heat until cooked through. Remove potatoes from sauce pan and set aside.In same sauce pan, heat a little more olive oil and add half the zucchini, garlic and fresh herbs. Saute lightly.
  3. Add half of egg mixture to sauce pan and let cook until eggs are just barely done. Scatter potatoes on top and cook another two minutes.
  4. Add remaining egg mixture, remaining zucchini and tomatoes. Top with cheddar cheese and place pan in oven. Cook for 20 minutes or until eggs are cooked through and lightly browned on top.Remove from oven and let set 5 minutes before slicing.
  5. Plate and top with additional fresh herbs and feta cheese. ENJOY!

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