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Wednesday, May 18, 2022

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

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