This vegetable frittata is a flavorful way to load up on morning veg. Use broccoli, cauliflower, celery root, leeks, sweet potato, sunchokes, kale, spinach- whatever you have on hand or use your favorites!
1 medium yellow onion (diced)
2-4 c. diced veggies (seasonal, or your favorites)
½ c. to 1 c. shredded goat cheese (optional and totally not necessary for a delicious frittata)
Preheat the oven to 350 F.
Heat around 2 TBS of avocado oil in a cast iron pan over medium heat.
Sauté onions in heated oil
Add desired veggies, and stir occasionally to cook evenly.
In a bowl, whisk the eggs.
When the veggies are beginning to soften, gently pour in the eggs.
Optional: sprinkle shredded cheese over top.
Place the frittata in the oven, and bake until golden brown, approximately 20 minutes.
Serve warm with a side salad.