et's Cook Together: Anything Goes Frittata

It's brunch time! On this week's episode I bring you in the kitchen with me where we'll be cooking an "anything goes" frittata. Have leftover roasted vegetables? throw them in! your favorite cheese? Great! Whatever you mix in, you'll have a fantastic brunch dish done in nearly 15 minutes.

Zucchini Arugula Frittata

2 tablespoons butter

1 zucchini, curt into 1/2 inch cubes

2-3 cups arugula

4 whole eggs, whisked

2 tablespoons heavy cream or milk

Salt and pepper

1/2 cup shredded Gruyere cheese

Cubed avocado

Fresh basil leaves

Preheat oven to 400 degrees Fahrenheit and bring a medium sized cast iron skillet over low-medium heat.

Melt butter in skillet, add zucchini and saute until lightly golden brown, about 5-6 minutes. Meanwhile whisk eggs and cream in a bowl and season with salt and pepper.

Turn heat off and add arugula, stirring so most of the arugula wilts. Pour in whisked eggs and top with shredded cheese. Place the skillet in the oven and cook for 15 minutes, until eggs puff up and are set. Remove from the oven and garnish with cubed avocado and fresh basil leaves.

Other Brunch Recipes:

Savory Waffles: https://buff.ly/3xpffY9

Baked French Toast: https://buff.ly/3pgXrtp

Raspberry Lemon Dutch Baby: https://buff.ly/32NOT42