This Zucchini and Potato Frittata combines sautéed zucchini, onions and potatoes with eggs, a big splash of lotion, and parmesan cheese for an easy and tasty dish whenever of the day!
They’re heeere!! Can you think that it is zucchini period again? I simply harvested my first couple of beautiful zucchini, and this yummy frittata is the first point that I made!
So here is the deal: I love omelets, but I do not constantly love production them. Although I’m totally right into the drippy yolks of sunny-side-up and soft-boiled eggs, when it comes to omelets (and rushed eggs), I do not want to see any damp eggs.
That means I constantly wind up attempting to turn my omelet so that the top side obtains prepared. Sometimes it works, and sometimes it does not. Most of the time, I wind up with rushed eggs.
This is why I LOVE frittatas. You simply put the eggs over the fillings in the frying pan, cook for a couple of mins on the range top to set up all-time low and sides, and after that finish food preparation in the stove. No flipping therefore a lot easier!
Another need to love frittatas? They’re an affordable and flexible dish. You can include any mix of veggies, cheeses and/or meats (and it can be a great way to clear out the fridge!).
The leftovers reheat very well, so if you are production this Zucchini and Potato Frittata (which makes 6 servings) for simply on your own, both of you, or an extremely small family, you can have another dish or more later on in the week!
Potato and Zucchini Frittata
Ingredients
- 2 potatoes, peeled and sliced
- 1 tbsp olive oil
- 2 zucchini, sliced
- 1 large onion, finely chopped
- 8 eggs
- 1 tsp dried oregano
- 1 tsp cayenne pepper
- salt and ground black pepper to taste
