Potato and Zucchini Frittata recipe
All Recipes Breakfast and Brunch Recipes Potatoes
Ingredients
- 2 large potatoes, peeled and sliced 1 tablespoon olive oil 2 zucchini, sliced 1 large onion, finely chopped 8 eggs 1 teaspoon dried oregano 1 teaspoon cayenne pepper salt and ground black pepper to taste
Nutrition Info
- 324.8 caloriescarbohydrate: 38.9 gcholesterol: 327.4 mgfat: 12.5 gfiber: 5.6 gprotein: 16 gsaturatedFat: 3.3 gservingSize: -sodium: 180.7 mgsugar: 4.8 gtransFat: : -unsaturatedFat: : -
Directions Potato and Zucchini Frittata
Directions
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Bring a large pot of water to a boil. Add potatoes and boil for 5 minutes. Drain and set aside.
Heat oil in a deep cast iron skillet over medium heat. Add zucchini and onion, saute until golden, 5 to 7 minutes. Add drained potatoes and stir gently to incorporate.
Beat eggs in a bowl with oregano, cayenne pepper, salt, and pepper. Pour egg mixture into the skillet until evenly distributed, stir gently with a fork. Cook until eggs are set, 5 to 10 minutes.
Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Transfer skillet into the broiler and cook until golden brown, about 5 minutes.