Try this hearty breakfast frittata loaded with potatoes and zucchini for an easy new way to have your eggs.
Preparation Time
15 mins
Cooking Time
35 mins
Total Time
50 mins
Calories
193 Calories
Recipe Instructions
Step 1
Preheat the oven to 375 degrees F (190 degrees C).
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Transfer the skillet to the preheated oven and cook until top of frittata is slightly brown, about 5 minutes.