Ingredients:
- 8 large eggs
- 1/2 onion, diced
- 1 carrot, peeled and shredded
- 1 zucchini, shredded
- 1/2 cup crumbled feta
- 2 tablespoon olive oil
- 3/4 teaspoon dried dill
- Salt and pepper to taste
Instructions:
- Preheat your grill (broiler) to medium-high heat.
- In a bowl, whisk the eggs with 1 tablespoon of water dill. Season with a pinch of salt and pepper.
- Heat olive oil in an ovenproof skillet over medium heat. Add the onion and a pinch of salt. Stir and cook for 4 minutes. Add the carrot and a pinch of salt. Stir and cook for 1 minute. Add the zucchini. Stir and cook for another 2 minutes. Put the vegetable into the greased pan.
- Pour the egg mixture over the vegetables in the skillet.
- Cook the frittata on the stovetop for about 5 minutes, gently lifting the edges with a spatula to allow uncooked egg to flow underneath.
- Sprinkle the cheese over the top of the frittata.
- Transfer the skillet to the preheated grill (broiler) and cook for about 3-5 minutes, or until the frittata is set, puffed up, and slightly golden on top. Keep a close eye on it to prevent burning.
- Carefully remove the skillet from the grill using oven mitts, as the handle will be hot.
- Allow the frittata to cool for a few minutes, then slice and serve.
Enjoy your delicious and nutritious vegetable frittata
