Recipe: Potato and Zucchini Frittata

This potato and zucchini frittata is a yummy new way to eat eggs

Potato And Zucchini Frittata Ingredients

• 1 pound potatoes, peeled

• 1 tablespoon olive oil

• 1 large onion, finely chopped

• 3 small zucchini, thinly sliced

• 1 tablespoon chopped fresh mint

• 8 large eggs

• ground black pepper to taste

How to Make Potato And Zucchini Frittata

1. Preheat the oven to 375 degrees F (190 degrees C).

2. 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.

3. 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.

4. 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.

5. Transfer the skillet to the preheated oven and cook until top of frittata is slightly brown, about 5 minutes.

Potato And Zucchini Frittata Nutritions

• 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

• ServingSize:

• Sodium: 104.8 mg

• Sugar: 3.2 g

• TransFat:

• UnsaturatedFat:

Source: Potato and Zucchini Frittata