Frittata - Potato & Zucchini

By mariannefeldman

Potato and Zucchini Frittata
From Food Network Kitchens

Prep Time:20 minInactive Prep Time: -- Cook Time:30 min
Level:
Easy
Serves:
4 servings

Ingredients

• Nutritional analysis per serving:
• Ingredients
• 1 1 1/2-inch small russet potato, peeled and cut into 1/2-inch cubes
• 4 4 4 large eggs
• 2 2 2 egg whites
• 2 2 2 tablespoons coarsely chopped fresh cilantro leaves
• 3/4 3/4 3/4 teaspoon salt
• 1/4 1/4 1/4 teaspoon hot sauce
• 1 1 1 tablespoon olive oil
• 1 1 1 garlic clove, minced
• 1 1 1 small onion, finely chopped
• 1 1 6 small zucchini (about 6 ounces), grated and squeezed dry in clean kitchen towel
• 1/2 1/2 1/2 cup queso fresco (2 ounces)
• 2 2 2 strips cooked crumbled turkey bacon, optional
• Directions
• to to 6 to 8 cold water to cover to a boil in a small saucepan. Cook, over medium-high heat, until the potatoes are tender, 6 to 8 minutes; drain and pat dry.
• Whisk together the eggs, egg whites, cilantro, salt, and hot sauce in a large bowl.
• to the oven broiler to medium-high.
• to Network Kitchens created this lightened-up recipe from a user submission. Click here to see the original recipe.
• 2012 2012 Television Food Network G.P.
• All Rights Reserve

Preparation

Step 1

Potato and Zucchini Frittata
From Food Network Kitchens

Prep Time:20 minInactive Prep Time: -- Cook Time:30 min
Level:
Easy
Serves:
4 servings