- Prep Time:
- 5 min
- Cook Time:
- 12 min
- 6 whole eggs
- ½ cup ( 125 mL ) heavy cream
- 4 tbsp ( 60 mL ) white cheddar
- A few slices of thinly shaved zucchini and yellow potato
- lemon juice to taste
- fresh herbs to taste
- salt and pepper to taste
Preheat oven to broil. In a bowl, whisk eggs and cream together. Season with a pinch of salt. Set aside.
Using a ovenproof skillet or cast iron pan with cooking spray. Heat skillet over medium heat. Pour in egg mixture and let set until just cooked around the edges. As eggs set around edge of the pan, use a spatula to gently lift cooked portions to allow uncooked egg to flow underneath. Cook until bottom is set and top is almost set, about 8 minutes.
Add in thinly sliced potato and zucchini, and top with cheese. Place skillet under preheated broiler for 3 - 5 minutes.
Squeeze a little lemon juice over top and garnish with some fresh herbs or sprouts.
Loosen around edge of frittata. Cut into wedges and serve.