Potato And Zucchini Frittata
Serves: 4
Graciela O'Reilly
1 January 1970
Based on User reviews:
56
Spice
66
Sweetness
59
Sourness
42
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
4 large
Egg3 tsp
Salt1 tsp
Hot Sauce1 tbsp
Olive Oil1 small
Onion (finely chopped)1 cup
Queso Fresco (2 ounces)Directions:
1
Bring the potatoes with enough cold water to cover to a boil in a small saucepan
2
Cook, over medium-high heat, until the potatoes are tender, 6 to 8 minutes; drain and pat dry
3
Whisk together the eggs, egg whites, cilantro, salt, and hot sauce in a large bowl
4
Preheat the oven broiler to medium-high
5
Heat the oil in a medium (10-inch) ovenproof nonstick skillet over medium-high heat
6
Add the garlic and onion and cook, stirring occasionally, until the onion is translucent, 2 minutes
7
Add zucchini and cook until tender, about 6 minutes more
8
Add the cooked potatoes and cook, stirring occasionally, until the potatoes begin to brown slightly, about 4 minutes more
9
Evenly pour the egg mixture over the vegetable mixture
10
Cook, over medium heat, tilting the pan and lifting the edges with a rubber spatula to let the uncooked egg flow underneath
11
Sprinkle with the cheese and the bacon, if using
12
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
13
Remove carefully to a plate, or serve in wedges directly from the skillet