POTATO AND ZUCCHINI FRITTATA

Potato and Zucchini Frittata image

This potato and zucchini frittata is a yummy new way to eat eggs!

Provided by Ginger21

Time 50m

Yield 6

Number Of Ingredients 7

Ingredients

1 pound potatoes, peeled
1 tablespoon olive oil
1 large onion, finely chopped
3 small zucchini, thinly sliced
1 tablespoon chopped fresh mint
8 large eggs
ground black pepper to taste

Steps:

Preheat the oven to 375 degrees F (190 degrees C).
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain and cut into 1-inch chunks.
Heat oil in an oven-safe skillet pan over medium heat. Add onion and cook until soft, about 5 minutes. Add zucchini and cook for 5 minutes. Stir in potato chunks and continue to cook until zucchini is soft, about 3 more minutes.
Crack eggs into a bowl and add mint; whisk well. Pour eggs into the skillet and reduce heat to low. Cook until eggs are just set, about 5 minutes.
Transfer the skillet to the preheated oven and cook until top of frittata is slightly brown, about 5 minutes.

Nutrition Facts : Calories 193 calories, Carbohydrate 18.1 g, Cholesterol 248 mg, Fat 9.1 g, Fiber 2.7 g, Protein 10.9 g, SaturatedFat 2.4 g, Sodium 104.8 mg, Sugar 3.2 g