Egg Pizza

Recipe courtesy of Amy Dempster

Shopping List

• 6 farm-fresh eggs
• 3 tablespoons organic milk
• 1/4 cup favorite cheese
• 1/2 small onion
• Fresh market veggies (select 2-3 from list)
  • Zucchini
  • Carrot
  • Tomatoes
  • Red pepper
  • Spinach
  • Potatoes (boiled until softened, peeled and cubed)
• 3 tablespoons butter

Make It

1. Turn broiler on low.
2. Dice the onion and selected vegetables. If using potatoes (kids love them in this recipe!), prepare them as stated above. Set aside.
3. Crack the eggs into a mixing bowl. Add the milk and cheese. Whisk until well combined. Set aside.
4. Heat a medium oven-safe (no plastic handles) frying pan on medium-high heat.
5. Melt the butter. Add the chopped onion and hard vegetables (carrots, peppers, etc.). Saute for 3-4 minutes.
6. Add the softer vegetables (zucchini, tomatoes, etc.). Cook for 2-3 minutes.
7. Add the leafy greens (spinach). Cook for a minute.
8. Stir in the cooked potatoes and egg mixture.
9. Cook for 5-6 minutes. Stir the egg mixture a few times during the cooking but be sure not to scrape the bottom.
10. When bottom has set (you can check by carefully using a spatula to check the side and bottom of the frittata), place under broiler.
11. Cook until top is set but not too browned.
12. Cool a bit, slide out of pan, cool some more, and cut into pizza wedges.