Potato and Zucchini Frittata

This recipe is great for breakfast, brunch, lunch, or dinner. If you're eating this as a main meal serve it with a nice fresh salad. You can adapt it at will, adding some bacon or different sorts of vegetables. An optional extra is to add some grated cheese on the top before putting it in the oven.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 325 Calories

Ingredients

• 8 eggs
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• salt and ground black pepper to taste
• 1 teaspoon cayenne pepper
• 2 zucchini, sliced
• 2 large potatoes, peeled and sliced
• 1 large onion, finely chopped

Recipe Instructions

Step 1

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

Step 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.

Step 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.

Step 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.