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Potato and Zucchini Frittata

3

35 min

Potato and Zucchini Frittata

Potato and Zucchini Frittata Photo 1

Time

35 min

Serving

4 persons

Calories

325

Rating

3.00★ (1)

Cuisine

Author: Victoria Buriak
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.

Ingredients

  • potatoes: 2 piece (sliced)
  • olive oil: 1 Tbsp
  • zucchini: 2 piece (sliced)
  • onion: 1 piece (chopped)
  • eggs: 8 piece
  • oregano: 1 tsp (dried)
  • cayenne pepper: 1 tsp
  • salt and ground black pepper: (to taste)

Metric Conversion

Stages of cooking

Potato and Zucchini Frittata Photo 21
Potato and Zucchini Frittata Photo 32
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  1. Bring a large pot of water to a boil. Add potatoes and boil for 5 minutes. Drain and set aside.
    Potato and Zucchini Frittata Photo 2
  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.
    Potato and Zucchini Frittata Photo 3
  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.
    Potato and Zucchini Frittata Photo 4
  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.
    Potato and Zucchini Frittata Photo 5

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