ZUCCHINI POTATO FRITTATA RECIPES
POTATO AND ZUCCHINI FRITTATA | ALLRECIPES
This potato and zucchini frittata is a yummy new way to eat eggs!
Provided by Ginger21
Categories Breakfast and Brunch Eggs Frittata Recipes
Total Time 50 minutes
Prep Time 15 minutes
Cook Time 35 minutes
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain and cut into 1-inch chunks.
- Heat oil in an oven-safe skillet pan over medium heat. Add onion and cook until soft, about 5 minutes. Add zucchini and cook for 5 minutes. Stir in potato chunks and continue to cook until zucchini is soft, about 3 more minutes.
- Crack eggs into a bowl and add mint; whisk well. Pour eggs into the skillet and reduce heat to low. Cook until eggs are just set, about 5 minutes.
- Transfer the skillet to the preheated oven and cook until top of frittata is slightly brown, about 5 minutes.
Nutrition Facts : Calories 193 calories, CarbohydrateContent 18.1 g, CholesterolContent 248 mg, FatContent 9.1 g, FiberContent 2.7 g, ProteinContent 10.9 g, SaturatedFatContent 2.4 g, SodiumContent 104.8 mg, SugarContent 3.2 g
ZUCCHINI AND POTATO FRITTATA RECIPE - FOOD.COM
Zucchini, Potatoes, Cheese and onion make this an unusual frittata that requires no additional bread- great for carb watchers. Also tastes amazing wrapped in a tortilla the next day as leftover breakfast surprise!
Total Time 45 minutes
Prep Time 10 minutes
Cook Time 35 minutes
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- In a large saute pan, saute the zucchini, potatoes, mushrooms, and onions, and peppers in the butter till not raw anymore, about 3 minutes on medium flame.
- Set aside to cool slightly.
- Butter the bottom and sides of a glass 13x9 Baking dish.
- In a bowl, crack in the eggs and beat well to totally unify the yolks and whites.
- Add the fresh parsley and dill to the egg mixture and stir well.
- Add the shredded cheese to the egg mix and stir well.
- Now add the vegetable mixture and fold into the egg mixture softly, but thoroughly. Add salt and pepper to taste.
- Pour the entire egg mixture into the buttered baking dish and place in the oven on center rack for 35-40 minutes.
- Start to watch the frittata after about 30 minutes to make sure it doesn't overcook in your oven (most ovens vary). You want it to be slightly golden on top, springy to touch and no evidence of runniness.
Nutrition Facts : Calories 545.4, FatContent 37.9, SaturatedFatContent 21.7, CholesterolContent 368.9, SodiumContent 578.3, CarbohydrateContent 25, FiberContent 4.1, SugarContent 5.5, ProteinContent 27.7
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