Description
A delicious and easy-to-make Zucchini and Potato Frittata, perfect for any meal of the day.
Ingredients
- 6 large eggs
- 1 cup zucchini, grated
- 1 cup potato, peeled and grated
- 1 small onion, finely chopped
- 1 cup shredded cheddar cheese
- 1/4 cup milk
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined.
- In a large oven-safe skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until softened.
- Add the grated potato to the skillet and cook for another 5 minutes, stirring occasionally, until the potato starts to soften.
- Stir in the grated zucchini and cook for an additional 3-4 minutes until the zucchini is tender.
- Pour the egg mixture over the vegetables in the skillet, ensuring even distribution. Sprinkle the shredded cheddar cheese on top.
- Cook on the stovetop for about 2-3 minutes until the edges begin to set, then transfer the skillet to the preheated oven.
- Bake for 15-20 minutes, or until the frittata is puffed and golden brown in the center.
- Remove from the oven and let it cool for a few minutes before slicing. Garnish with fresh parsley before serving.
Notes
- For added flavor, consider incorporating cooked bacon or sausage into the frittata.
- Substitute the cheddar cheese with feta or goat cheese for a different taste profile.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 370mg