Potato and Zucchini Frittata

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

Ingredients

• 1 tablespoon olive oil
• ground black pepper to taste
• 1 tablespoon chopped fresh mint
• 1 pound potatoes, peeled
• 1 large onion, finely chopped
• 8 large eggs
• 3 small zucchini, thinly sliced

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.