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Grilled Vegetable Frittata

Grilled Vegetable Frittata


  • 48 oz SILVERBROOK Scrambled Egg Mix
  • 6 oz zucchini, coin cut 1⁄4” thick, grilled
  • 6 oz yellow squash, coin cut 1⁄4” thick, grilled 6 oz red pepper, coin cut 1⁄4” thick, grilled
  • 4 oz onion, 1⁄4” thick, grilled
  • 1⁄2 oz scallions, chopped
  • 12 oz Monterey Jack cheese, shredded
  • 4 oz butter
  • salt and pepper to taste


  1. Preheat an oven-proof 12” skillet over medium heat.
  2. Add the butter and the eggs.
  3. Fold the eggs over themselves until barely starting to set.
  4. Add the remaining ingredients except 2 oz of the Jack cheese.
  5. Season to taste.
  6. Continute cooking until the eggs are barely set.
  7. Remove from heat.
  8. Sprinkle with the remaining cheese and place under a broiler or a preheated 400°F oven until the eggs are fully set and the cheese has melted.
  9. Cut into 12 portions and serve.

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