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Potato and Zucchini Frittata

Potato and Zucchini Frittata

Cost $8.5, save $12

Source: Recommended by CookPal

  • 25 Min
  • 4 Servings
  • $8.5

INGREDIENTS

  • Vegetables

    • 🥔 2 large potatoes, peeled and sliced
    • 2 zucchini, sliced
    • 🧅 1 large onion, finely chopped

  • Seasonings

    • 1 teaspoon dried oregano
    • 1 teaspoon cayenne pepper
    • 🧂 Salt and ground black pepper to taste

  • Proteins

    • 🥚 8 eggs

  • Oils

    • 1 tablespoon olive oil

STEPS

1

Bring a large pot of water to a boil. Add potatoes and boil for 5 minutes. Drain and set aside.

2

Heat olive 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.

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.

4

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.

NUTRIENTS

Per 1 serving

🔥

325

Calories

  • 16
    Protein
  • 39
    Carbs
  • 13
    Fats

💡 Serve this frittata with a fresh side salad for a balanced meal.Optional: Add some grated cheese on top before broiling for extra flavor.Experiment with additional vegetables like bell peppers or mushrooms.