This site requires Javascript

Please enable Javascript in order to use this site properly. Thank you!

Potato and Zucchini Frittata

  • Prep Time: 30 minutes
  • Cook Time: NA
  • Servings: 4

Ingredients

  • 1 large Klondike Rose® Potato, sliced
  • 6 eggs
  • 2 tbsp. chopped cilantro
  • ¾ tsp. sea salt
  • ¼ tsp. hot pepper sauce
  • 1 clove garlic, minced
  • 1 onion, chopped
  • 1 zucchini, small, sliced thinly
  • ½ c. mozzarella cheese, grated
  • ½ pound bacon, cooked, crumbled (reserve some bacon fat for cooking vegetables)

Preparation Steps

  1. Place sliced potatoes in pan of cold water. Bring to a boil. Cook over medium heat for 6-8 minutes or until potatoes are fork tender. Drain.
  2. Whisk together eggs, cilantro, salt and hot sauce. Add the bacon and cheese.
  3. Preheat oven to 375°F.
  4. Sauté the garlic and onion in reserved bacon fat in a skillet. Cook for about 2 minutes. Add the zucchini and cook until tender. Add cooked potatoes and cook until potatoes are slightly browned.
  5. Place vegetable mixture in a deep pie pan. Pour the egg mixture over the vegetables. Place in oven. Bake for 20-30 minutes. Cut into wedges and serve.