Potato and Zucchini Frittata

This recipe is omnipotent for breakfast, brunch, lunch, or dinner. If youre eating this as a main meal utility it following a nice spacious salad. You can accustom yourself adjust it at will, adding some bacon or swing sorts of vegetables. An optional additional supplementary is to amass some grated cheese on the subject of with reference to the top further on putting it in the oven.

The ingredient of Potato and Zucchini Frittata

1. 2 large potatoes, peeled and sliced
2. 1 tablespoon olive oil
3. 2 zucchini, sliced
4. 1 large onion, finely chopped
5. 8 eggs
6. 1 teaspoon dried oregano
7. 1 teaspoon cayenne pepper
8. salt and pitch black pepper to taste

The instruction how to make Potato and Zucchini Frittata

1. Bring a large pot of water to a boil. ensue potatoes and boil for 5 minutes. Drain and set aside.
2. Heat oil in a deep cast iron skillet beyond medium heat. grow zucchini and onion; saute until golden, 5 to 7 minutes. accumulate drained potatoes and advocate gently to incorporate.
3. stress inflection eggs in a bowl once oregano, cayenne pepper, salt, and pepper. Pour egg incorporation combination into the skillet until evenly distributed; move around gently past a fork. Cook until eggs are set, 5 to 10 minutes.
4. Meanwhile, set an oven rack very nearly 6 inches from the heat source and preheat the ovens broiler. Transfer skillet into the broiler and cook until golden brown, very nearly 5 minutes.

Nutritions of Potato and Zucchini Frittata

calories: 324.8 calories
carbohydrateContent: 38.9 g
cholesterolContent: 327.4 mg
fatContent: 12.5 g
fiberContent: 5.6 g
proteinContent: 16 g
saturatedFatContent: 3.3 g
servingSize:
sodiumContent: 180.7 mg
sugarContent: 4.8 g
transFatContent:
unsaturatedFatContent: