POTATO AND ZUCCHINI FRITTATA
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring the potatoes with enough cold water to cover to a boil in a small saucepan. Cook, over medium-high heat, until the potatoes are tender, 6 to 8 minutes; drain and pat dry.
- Whisk together the eggs, egg whites, cilantro, salt, and hot sauce in a large bowl.
- Preheat the oven broiler to medium-high.
- Heat the oil in a medium (10-inch) ovenproof nonstick skillet over medium-high heat. Add the garlic and onion and cook, stirring occasionally, until the onion is translucent, 2 minutes. Add zucchini and cook until tender, about 6 minutes more. Add the cooked potatoes and cook, stirring occasionally, until the potatoes begin to brown slightly, about 4 minutes more.
- Evenly pour the egg mixture over the vegetable mixture. Cook, over medium heat, tilting the pan and lifting the edges with a rubber spatula to let the uncooked egg flow underneath. Sprinkle with the cheese and the bacon, if using. Broil, 5 to 7 inches from the heat, until the eggs puff and are just set and the cheese is golden brown, about 5 minutes. Remove carefully to a plate, or serve in wedges directly from the skillet.
Nutrition Facts : Calories 255, Fat 15 grams, SaturatedFat 5 grams, Cholesterol 240 milligrams, Sodium 985 milligrams, Carbohydrate 12 grams, Fiber 1 grams, Protein 18 grams
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Reginah Refilwe Makhubela
[email protected]I'm excited to try this recipe!
Mariana Candrea
[email protected]This recipe is on my to-cook list!
aqib zaman
[email protected]This recipe is a must-try!
Janka Farkasova
[email protected]I'm definitely going to try this recipe.
Sharney Wagenaar
[email protected]This recipe looks amazing!
Jibonshima
[email protected]I can't wait to try this recipe!
Faith Nyondo
[email protected]This frittata is perfect for a brunch or lunch.
Mike Mclaughlin
[email protected]I love that this frittata is healthy and delicious.
Ramit Bhandari
[email protected]This frittata is a great way to use up leftover potatoes and zucchini.
Shahed Gaming
[email protected]I've made this frittata several times and it's always a crowd-pleaser.
aleksandr
[email protected]This is my new favorite frittata recipe! It's so easy to make and it always turns out perfect.
Starch Famous
[email protected]I made this frittata for a potluck and it was a big hit! Everyone loved the combination of flavors and textures.
Prince Amezz
[email protected]This is a great recipe for a quick and easy weeknight dinner. I used pre-shredded cheese and frozen hash browns to save time.
Roquendo Thompson
[email protected]I'm not a big fan of zucchini, but I really enjoyed this frittata. The potato and cheese flavors balanced out the zucchini nicely.
Aziz Malik
[email protected]This recipe was easy to follow and the frittata turned out great! I used a 10-inch skillet and cooked it for about 20 minutes per side. It was perfectly cooked and the cheese was melted and bubbly.
jaclyn corum
[email protected]I made this frittata for brunch and it was delicious! I used a combination of cheddar and mozzarella cheese, and added some chopped bacon. It was a big hit with my guests.
Tijan chaudhary
[email protected]This frittata was a hit with my family! The flavors of the potato, zucchini, and cheese were perfect together, and the eggs held everything together nicely.