Potato Crusted Zucchini Frittata

Gator athletes love this because it’s like a breakfast pizza!

Potato Crusted Zucchini Frittata
Gator athletes love this because it’s like a breakfast pizza!
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Ingredients
  1. 4 medium russet potatoes, 1 lb. total, peeled
  2. 6 eggs
  3. 2 tbsp water
  4. 6 tbsp extra virgin olive oil
  5. 2 cups chopped zucchini
  6. 2 cups chopped onion
  7. 1 cup shredded cheese
Instructions
  1. Preheat oven to 400 degrees F.
  2. Slice potatoes thinly and place them in a bowl, cover with water, and let sit.
  3. Beat the eggs with water, salt, and pepper until fluffy. Place to the side.
  4. Heat iron skillet over medium heat. While heating, drain the sliced potatoes in a colander.
  5. When the skillet is hot, pour olive oil in. Spread potato slices into the bottom, forming an even layer. They should sizzle.
  6. Cover the skillet with a lid and reduce heat. Let the potatoes cook for 2 min. Uncover. Spread the chopped zucchini and onions evenly across the top of the potatoes in a single layer. Cook for 1 min., or until the zucchini is tender.
  7. Pour eggs evenly across the top of the veggies and sprinkle with cheese.
  8. Place skillet into preheated oven and cook for 10-12 min., or until a knife inserted in the center comes out clean.
  9. Remove the frittata from the oven and let it cool for 5 min. on the stovetop.
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