small zucchini (about 6 ounces), grated and squeezed dry in clean kitchen towel
1/2 cup queso fresco (2 ounces)
3 strips cooked crumbled turkey bacon, optional
Instructions
Bring the potatoes with enough 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.
Preheat the oven broiler to medium-high.
Heat the oil in a medium (10-inch) ovenproof
nonstick skillet over medium-high heat. Add the
garlic and onion and cook, stirring
occasionally, until the onion is translucent, 2
minutes. Add zucchini and cook until tender,
about 6 minutes more. Add the cooked potatoes
and cook, stirring occasionally, until the
potatoes begin to brown slightly, about 4
minutes more.
Evenly pour the egg mixture over the vegetable
mixture. Cook, over medium heat, tilting the
pan and lifting the edges with a rubber spatula
to let the uncooked egg flow underneath.
Sprinkle with the cheese and the bacon, if
using. Broil, 5 to 7 inches from the heat,
until the eggs puff and are just set and the
cheese is golden brown, about 5 minutes. Remove
carefully to a plate, or serve in wedges
directly from the skillet.
Originally Submitted
7/31/2017
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