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Recipes

Vegetable Fritatta

Feb 2, 2020 10:43:29 AM / by Susie Hojel

Serves 4

  • 8 Eggs (or egg beaters)
  • 1/2 Head Broccoli
  • 1/2 Head Cauliflower
  • 1/3 Cup chopped onion
  • 1 Zucchini chopped
  • ½ Cup Corn kernels either fresh or frozen
  • 1 Teaspoon Thyme
  • 1 Tablespoon olive oil
  • 1 Tablespoon butter
  • 1-2 Tablespoons Chile Crunch
  • Salt and Pepper to taste

Cut the broccoli and cauliflower into florets. Whisk eggs with 1 tablespoon milk or water. In an oven-proof skillet, melt the oil and butter over medium heat. Add the eggs and vegetables and cook until set. Place the skillet in an oven set to broil and cook until top of the frittata is set.Cut into wedges and serve, topped with Chile Crunch.

Susie Hojel

Written by Susie Hojel

Susie is the founder and creator of Chile Crunch