POTATO AND ZUCCHINI FRITTATA

 

  • Cooking Time: 50
  • Servings: 4
  • Preparation Time: 20

Ingredients

  • 1 small russet potato, peeled and cut into 1/2-inch cubes
  • 4 large eggs
  • 2 egg whites
  • 2 tablespoons coarsely chopped fresh cilantro leaves
  • 3/4 teaspoon salt
  • 1/4 teaspoon hot sauce
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1 small onion, finely chopped
  • 1 small zucchini (about 6 ounces), grated and squeezed dry in clean kitchen towel
  • 1/2 cup queso fresco (2 ounces)
  • 2 strips cooked crumbled turkey bacon, optional

Directions

  • 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.

Notes

Categories: Brunch  Dinner  Lunch  Main Dish  Side Dish 

Website Credit: http://www.foodnetwork.com/recipes/food-network-kitchens/potato-and-zucchini-frittata-recipe/index.html

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