Squash Fritatta

Squash Fritatta
Squash Fritatta

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 6

    large eggs, lightly beaten $

  • 2

    tablespoons heavy cream

  • 1/2

    teaspoon kosher salt, divided

  • 1/4

    pound fingerling potatoes, cut into 1/4-inch-thick slices

  • 2

    tablespoons canola oil

  • 1

    tablespoon butter $

  • 4

    small zucchini, cut into 1/4-inch-thick slices (about 2 cups) $

  • 4

    tablespoons freshly grated Parmesan cheese

  • Garnishes: chopped fresh chives, flat-leaf parsley, and basil; freshly ground pepper

Directions

1. Preheat oven to 350°. Whisk together eggs, cream, and 1/4 tsp. salt. 2. Cook potatoes in hot oil in a 10-inch ovenproof nonstick skillet over medium-high heat, stirring often, 1 minute. Sprinkle with remaining 1/4 tsp salt. Reduce heat to medium, and cook, stirring often, 3 to 4 minutes or until light golden brown on both sides. Transfer potatoes to a bowl. 3. Return skillet to heat; melt 1 tsp. butter in skillet. Add zucchini; cook, stirring often, 2 to 3 minutes or until crisp-tender. Add remaining 2 tsp. butter to skillet; let melt. Add potatoes, stirring to coat. 4. Pour egg mixture over potatoes. Reduce heat to medium-low; cook 1 minute. Sprinkle with cheese.

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