Potato Zucchini Frittata

Category,

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

Yields6 Servings
 3 tsp 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
 ½ tsp Salt
 ½ tsp Ground Pepper, plus more to taste
 4 Large Egg Whites
 2 tbsp Scallions, checked and chopped
1

Preheat the broiler.

2

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.

3

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.

4

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

5

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.

6

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.

7

Slice in wedges and serve immediately.

Category,

Ingredients

 3 tsp 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
 ½ tsp Salt
 ½ tsp Ground Pepper, plus more to taste
 4 Large Egg Whites
 2 tbsp Scallions, checked and chopped

Directions

1

Preheat the broiler.

2

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.

3

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.

4

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

5

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.

6

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.

7

Slice in wedges and serve immediately.

Potato Zucchini Frittata

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