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Potato Zucchini Frittata

Potato Zucchini Frittata

A frittata falls somewhere between an over-sized latke and an omelet. It will feed 6 to 8 people.


3 teaspoons cottonseed oil, divided

1 small onion, thinly sliced

1 clove garlic, crushed

1 tomato, (peeled, if it your custom to do so) seeded and chopped, divided

2 small cooked potatoes cut into 1/2-inch dice

1 medium zucchini, peeled or not, sliced into rounds ¼” thick

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper, plus more to taste

4 large eggs

4 large egg whites

2 tablespoons chopped, checked scallions


Preheat the broiler. Heat 2 teaspoons of oil in a large, ovenproof, nonstick skillet over medium heat. Add onion, garlic, and half of the tomato; cook, stirring, until the onion is limp, about 8 minutes.

Add the potatoes and cook, stirring, until they start to brown, about 4 minutes. Add zucchini and cook until heated through. Remove the vegetables from the pan; season with salt and pepper.

Wipe out the pan, brush with the remaining 1 teaspoon oil, and return it to low heat.

Lightly whisk whole eggs and egg whites in a medium bowl. Add the vegetables to the egg mixture and pour into the pan, gently stirring to distribute the vegetables. Cook over low heat until the underside is light golden, 5 to 8 minutes.

Place the pan under the broiler and broil until the top of the frittata is puffed and golden brown, 1 to 2 minutes. Loosen the frittata and slide it onto a platter. Garnish with scallions and the remaining chopped tomato.

Slice in wedges and serve immediately.


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