Zucchini Frittata

8 servings

Ingredients

3 tablespoons olive oil
1 garlic clove, minced
2 medium Yukon gold potatoes
1 medium onion
2 large zucchini
8 fresh sage leaves, chopped
8 fresh basil leaves, chopped
Salt and pepper to taste
12 eggs lightly beaten
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese

Directions

Cut the potatoes, onion, and zucchini into thinly sliced rounds.
Heat the oil in an ovenproof skillet. Add the potatoes and cook until softened, Add the garlic and onions, Cover the pan and cook until the onions are soft. Add the zucchini and cook until tender, about 5 minutes. Add salt and pepper.

Pour in the eggs and tilt the pan so the vegetables are covered. Cook for a few minutes and using a spatula lift the edges of the mixture to allow the uncooked egg to drain underneath. Cook until most of the egg is set,
Tuen the broiler to high,

Sprinkle the top of the frittata with the cheeses. Place the pan under the broiler for about 5 minutes. The top should be golden brown. Let rest 10 minutes before cutting into servings pieces.

Posted by Jovina Coughlin in eggs, Healthy Italian Cooking, onion, potatoes, zucchini