Veggie Frittata


1 Tbsp. olive oil
1 broccoli crown, chopped
½ cup mushrooms, sliced
2 green onions, slices
1 tsp. fresh thyme
½ teaspoon salt and pepper
7 eggs
½ cup mozzarella cheese, shredded
2 Tbsp. freshly grated parmesan cheese


1.  Prep everything before you start cooking because it all goes very fast. Preheat oven to 400 degrees.
2.  Heat an oven-proof skillet (use cast iron if you have it) with olive oil over medium-high heat.
3.  Add chopped vegetables, thyme, salt and pepper and cook for 3-4 minutes, until the broccoli turns bright green.
4.  Beat the eggs, and then pour into pan. As they cook, use a rubber spatula to lift up the edges and let the uncooked egg run underneath. Continue to do so around the pan. When the egg is no longer runny, sprinkle the top with the mozzarella cheese, then the parmesan cheese.
5.  Slide pan into the oven and cook for 5-7 minutes until the egg is firm to the touch. Let cool for a few minutes, then cut and serve.

Cooking With Crevolyn
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