Ingredients

1/4 cup Olive oil

1 med onion, diced

1 med potato, diced

1 small zucchini, diced

1 cup broccoli florets

1 tsp salt, divided

freshly ground black pepper

10 eggs

1/2 cup shredded gruyere, white cheddar or parmigiano reggiano cheese

Preparation

  1. Heat olive oil in a large skillet, cast iron or non-stick Add onion and cook 2 minutes, add potato, zucchini and broccoli. Cook, stirring frequently, until vegies are tender. Add 1/2 tsp salt and pepper.
  2. Beat eggs in a bowl. Add remaining salt and pepper. Pour eggs over vegies and toss. Cook 5 minutes over medium-high heat without stirring. Sprinkle with cheese and cover. Cook until cheese is melted and eggs are set. Cut into wedges. ( Note: I like to cook until eggs are almost set, add cheese on top and place under broiler until browned and cheese is melted)