Cast Iron Skillet Confetti Frittata

When I got back from vacation, I realized I had a surplus of eggs, and some zucchini and carrots that needed to be used - and fast! Frittata to the rescue! This came together pretty quickly because I shredded the carrots and zucchini to speed up their cooking time. Preheating the cast iron pan is also a time saver and gives you a beautiful golden brown crust on the bottom. Pair this with a fresh salad for a quick dinner, and then have the left overs for breakfast!

Ingredients

• 2 tablespoons extra-virgin olive oil

• 1 shallot, finely chopped

• 1 medium zucchini, shredded

• 2 carrots, shredded

• 8 eggs

• 1 cup freshly grated Parmigiano-Reggiano

• 1/2 t salt

• Freshly ground black pepper

• 1 tablespoon unsalted butter

Directions

1. Preheat oven to 400 degrees and place cast iron pan in oven to heat up.
2. Heat the oil in an 8- to-10-inch nonstick saute pan over medium heat. Sauté the shallots until softened, then add zucchini and carrots. Salute for 10-15 minutes until all the veggies are soft. 
3. Meanwhile, beat the eggs and add the Parmigiana, salt and pepper. Stir until combined.
4. When the zucchini and carrots are soft, add to the eggs and stir. Stir to combine.
5. Take the cast iron skillet out of the oven, add the butter. When the butter is melted,  pour the egg and veggie mixture into it  
6. Place back in the oven an cook for 20-25 minutes until golden brown on top.