Breakfast Fritatta

• 1/4 cup Olive oil
• 1 med onion, diced
• 1 med potato, diced
• 1 small zucchini, diced
• 1 cup broccoli florets
• 1 tsp salt, divided
• freshly ground black pepper
• 10 eggs
• 1/2 cup shredded gruyere, white cheddar or parmigiano reggiano cheese

1. 1. Heat olive oil in a large skillet, cast iron or non-stick
2. Add onion and cook 2 minutes, add potato, zucchini and broccoli. Cook, stirring frequently, until vegies are tender. Add 1/2 tsp salt and pepper.
3. 2. Beat eggs in a bowl. Add remaining salt and pepper. Pour eggs over vegies and toss. Cook 5 minutes over medium-high heat without stirring. Sprinkle with cheese and cover. Cook until cheese is melted and eggs are set. Cut into wedges.
4. ( Note: I like to cook until eggs are almost set, add cheese on top and place under broiler until browned and cheese is melted)

olive oil, onion, potato, zucchini, broccoli florets, salt, freshly ground black pepper, eggs, shredded gruyere

Taken from www.epicurious.com/recipes/member/views/breakfast-fritatta-51866121 (may not work)