Potato and Zucchini Frittata

This easy 35-minute frittata recipe goes from stovetop, to oven, to table--and with eggs, zucchini, potatoes, and onion, can be served at any time of day.

• 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.