Frittata with potatoes and zucchini

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Frittata with potatoes and zucchini

Potato and Zucchini Frittata

Published on August 24, 2019

  • 2 large potatoes, peeled and sliced

  • 1 tablespoon olive oil

  • 2 zucchini, sliced

  • 1 large onion, finely chopped

  • 8 eggs

  • 1 teaspoon dried oregano

  • 1 teaspoon cayenne pepper

  • salt and ground black pepper to taste

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

  2. Heat 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. Meanwhile, 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.

Nutrition Facts (per serving)

325Calories13g Fat39g Carbs16g Protein
None
Nutrition FactsServings Per Recipe4Calories325% Daily Value *Total Fat13g16%Saturated Fat3g17%Cholesterol327mg109%Sodium181mg8%Total Carbohydrate39g14%Dietary Fiber6g20%Total Sugars5gProtein16gVitamin C50mg249%Calcium93mg7%Iron4mg20%Potassium1119mg24%
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