6. Zucchini and Carrot Frittata

Servings: 3

Preparation time: 10 minutes

Cook time: 35-40 minutes

Ready in: 45 minutes

Ingredients

• 1 teaspoon extra-virgin olive oil
• 2 cups roasted zucchini, cut into 1/2-inch slices
• 2 cups carrots, diced
• 1/2 cup red bell pepper, diced
• 1/2 teaspoon dried rosemary
• 8 large eggs
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon sea salt
• 1/4 teaspoon ground black pepper

Directions

• Preheat oven to 400 degrees f. Grease a cast iron skillet with olive oil.
• Combine zucchini, carrots, and bell peppers in the skillet; sprinkle with rosemary.
• Beat together the eggs, cheese, salt, and pepper in a bowl. Pour egg mixture over vegetables.
• Bake for 35 to 40 minutes, or until center is set. Let cool slightly then serve.