Gator athletes love this because it’s like a breakfast pizza!
Potato Crusted Zucchini Frittata
2017-11-22 09:39:48
Gator athletes love this because it’s like a breakfast pizza!
Ingredients
- 4 medium russet potatoes, 1 lb. total, peeled
- 6 eggs
- 2 tbsp water
- 6 tbsp extra virgin olive oil
- 2 cups chopped zucchini
- 2 cups chopped onion
- 1 cup shredded cheese
Instructions
- Preheat oven to 400 degrees F.
- Slice potatoes thinly and place them in a bowl, cover with water, and let sit.
- Beat the eggs with water, salt, and pepper until fluffy. Place to the side.
- Heat iron skillet over medium heat. While heating, drain the sliced potatoes in a colander.
- When the skillet is hot, pour olive oil in. Spread potato slices into the bottom, forming an even layer. They should sizzle.
- 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.
- Pour eggs evenly across the top of the veggies and sprinkle with cheese.
- Place skillet into preheated oven and cook for 10-12 min., or until a knife inserted in the center comes out clean.
- Remove the frittata from the oven and let it cool for 5 min. on the stovetop.
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