POTATO AND ZUCCHINI FRITTATA
This potato and zucchini frittata is a yummy new way to eat eggs!
Provided by Ginger21
Time 50m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain and cut into 1-inch chunks.
- Heat oil in an oven-safe skillet pan over medium heat. Add onion and cook until soft, about 5 minutes. Add zucchini and cook for 5 minutes. Stir in potato chunks and continue to cook until zucchini is soft, about 3 more minutes.
- Crack eggs into a bowl and add mint; whisk well. Pour eggs into the skillet and reduce heat to low. Cook until eggs are just set, about 5 minutes.
- Transfer the skillet to the preheated oven and cook until top of frittata is slightly brown, about 5 minutes.
Nutrition Facts : Calories 193 calories, Carbohydrate 18.1 g, Cholesterol 248 mg, Fat 9.1 g, Fiber 2.7 g, Protein 10.9 g, SaturatedFat 2.4 g, Sodium 104.8 mg, Sugar 3.2 g
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[email protected]This frittata was amazing! It was so easy to make and it tasted so good. I will definitely be making it again.
DragonPanda_Egg
[email protected]This frittata was a bit dry for my taste. I think I would add some more milk or cream next time.
mohammed Tokatli
[email protected]This frittata was delicious! The potato and zucchini were a great combination. I will definitely be making it again.
HOSEINEDIT
[email protected]I loved this frittata! It was so easy to make and it tasted amazing. I will definitely be making it again.
Stephanie Jeter
[email protected]This frittata was a great way to start my day! It was filling and satisfying. I will definitely be making it again.
Brave Tjienda
[email protected]I made this frittata for breakfast and it was a hit! My family loved it. It was easy to make and very tasty.
Alvin Wayne Martinets jr
[email protected]This frittata was perfect! It was fluffy and cooked through. I loved the crispy edges and the soft, fluffy center.
Muhammed Seid
[email protected]This frittata was a bit too oily for my taste. I think I would use less olive oil next time.
Afoma Nwokolo
[email protected]This frittata was delicious! I loved the combination of potato and zucchini. It was also very easy to make. I will definitely be making it again.
Gary Hatigeva
[email protected]I'm a big fan of frittatas and this one did not disappoint! The potato and zucchini added a nice touch and the frittata was cooked perfectly. I would definitely recommend this recipe.
Alex Tarpov
[email protected]This frittata was a great way to use up leftover potatoes and zucchini. It was easy to make and very tasty. I will definitely be making it again.
Md Ashik Alli
[email protected]I followed the recipe exactly and my frittata turned out perfectly! It was golden brown and cooked through. I served it with a side of fruit and it was a delicious and satisfying breakfast.
Noah Gorely
[email protected]This frittata was a bit bland for my taste. I think it could have used some more seasoning. However, the texture was nice and fluffy.
mwajum A
[email protected]I'm not usually a fan of frittatas, but this one was surprisingly good! The potato and zucchini added a nice flavor and texture. I also liked that it was a one-pan dish, which made cleanup a breeze.
Saliha Shahid
[email protected]This potato and zucchini frittata was a delightful dish! The combination of flavors and textures was perfect. I loved the crispy edges and the soft, fluffy center. It was also very easy to make, and I will definitely be adding it to my regular breakf