Super Veggie Fritatta
The minute the weather starts warming up and fresh produce is a thing, my fridge fills up fast with veggies. Zucchini, mushrooms, onions, herbs — you name it, if it’s summer, I likely have some in my fridge.
1 tablespoon Ava Jane’s Kitchen Avocado Oil
1 small shallot, minced 1/2 small
1/2 small zucchini, sliced
1/2 cup sliced mushrooms
½ teaspoon Ava Jane’s Kitchen Citrus Salt & Pepper seasoning
3 eggs, beaten
6 cherry tomatoes, sliced
1/4 cup fresh chopped herbs, such as basil, mint, parsley
In a nonstick skillet, heat the oil over medium heat.
Add the shallot, zucchini, mushrooms, and seasoning and cook for 2-3 minutes until soft. Add the eggs and cook for a minute until the edges are set.
Lift the edges carefully and let the liquid flow underneath the edges.
Cover for a minute until eggs are set. Remove lid and top with the tomatoes, and sprinkle with herbs. Serve immediately.
- Serving Size
- 1 serving
- per serving
- 14 grams
- 21 grams
- 27 grams