Potato and Zucchini Frittata recipe

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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 calories
carbohydrate: 38.9 g
cholesterol: 327.4 mg
fat: 12.5 g
fiber: 5.6 g
protein: 16 g
saturatedFat: 3.3 g
servingSize: -
sodium: 180.7 mg
sugar: 4.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of water to a boil. Add potatoes and boil for 5 minutes. Drain and set aside.

  2. 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.

  3. 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.

  4. 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.

Recipe Yield

4 servings

Recipe Note

This recipe is great for breakfast, brunch, lunch, or dinner. If you're eating this as a main meal serve it with a nice fresh salad. You can adapt it at will, adding some bacon or different sorts of vegetables. An optional extra is to add some grated cheese on the top before putting it in the oven.

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