Name: Potato and Zucchini Frittata
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Potatoes, peeled - 1 pound; Olive oil - 1 tablespoon; Onion, finely chopped - 1 large; Zucchini, thinly sliced - 3 small; Chopped fresh mint - 1 tablespoon; Eggs - 8 large; Ground black pepper to taste - 8 large

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Potato and Zucchini Frittata

1. Potatoes, peeled - 1 pound

2. Olive oil - 1 tablespoon

3. Onion, finely chopped - 1 large

4. Zucchini, thinly sliced - 3 small

5. Chopped fresh mint - 1 tablespoon

6. Eggs - 8 large

7. Ground black pepper to taste - 8 large

How to cook deliciously - Potato and Zucchini Frittata

1. Stage

Preheat the oven to 375 degrees F (190 degrees C).

2. Stage

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.

3. Stage

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.

4. Stage

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.

5. Stage

Transfer the skillet to the preheated oven and cook until top of frittata is slightly brown, about 5 minutes.