Potato, Zucchini and Dill Frittata

By mamapig

Ingredients

• 4 new potatoes, unpeeled, scrubbed and thinly sliced
• 6 eggs, beaten
• 1/4 cup milk
• 1/4 cup parmesan cheese
• 3 Tbsp olive oil
• 1 sm onion, diced
• 2 zucchini, diced
• 2 Tbsp fresh dill, chopped

Preparation

Step 1

Preheat oven to 300° f. Place potatoes in a steamer basket over boiling water. Cover pan and steam 7-8 min or until potatoes are tender. Remove steamer basket, run potatoes under cold running water. Drain and pat dry. Combine next 3 and salt and pepper to taste in a large bowl and set aside. Heat oil in a large heavy nonstick skillet over medium heat. Sauté onion about 5 minutes. Add zucchini and sauté another 3 minutes. Add potatoes and continue to sauté 2-3 minutes. Remove skillet from heat. Stir in dill and let stand 10 minutes. Transfer cooled potatoes and zucchini to a glass pie plate. Pour egg mixture over potatoes and zucchini, covering evenly. Bake about 15 min or until frittata is set. Do not overcook. Cut into wedges to serve.