Farm fresh eggs, in a wide variety of preparations, make a great breakfast. Frittatas, or Italian omelets, are easy to make and are a great way to encourage your children to eat fresh vegetables because they can be “hidden” in the eggs. Cheddar cheese adds some zip, and best of all, this egg dish doesn’t need to be flipped. Firmer than a flipped omelet, a frittata can be cut into wedges and eaten on the run if you’re short on time. Leftovers reheat well in the microwave and may be a tasty change of pace in your child’s lunchbox.
- 16 eggs
- 4 Tablespoon olive oil
- 2 Cup fresh spinach, washed
- 2 Cup zucchini, small dice
- 1 Cup tomatoes, diced and drained
- 1 Cup cheddar cheese, grated
Preheat the oven to 400 degrees F.
Crack the eggs into a mixing bowl and beat well with a whisk.
Heat olive oil in a large cast iron or heavy-bottomed skillet and sauté vegetables until they are cooked approximately halfway through. Add the eggs and cheese and stir to mix.
Cook until the eggs are halfway done and then finish in the oven until the frittata is puffy and golden brown. Cut into four slices and serve hot.