Pella — 1/3 cup olive oil
1 medium onion, diced
1 medium potato, diced
1 small zucchini, diced
1 cup broccoli florets
1 tsp salt, divided
freshly ground black pepper
10 eggs
1/2 c shredded Gruyere, white Cheddar or Parmigiano Reggiano cheese
1. Heat oil in a large cast-iron or nonstick skillet. Add onion and cook 2 minutes. Add potato, zucchini and broccoli. Cook, stirring frequently, until vegetables are tender. Add 1/2 teaspoon salt and pepper.
2. Beat eggs in a bowl. Add remaining salt and pepper. Pour eggs over vegetables and toss. Cook 5 minutes over medium-high heat without stirring. Sprinkle with cheese and cover. Cook until cheese is melted and eggs are completely set. Cut into wedges.
Serves 8.
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