Potato and Zucchini Frittata Recipe

Ingredients

• 1 pound potatoes, peeled
• 1 tablespoon olive oil
• 1 large onion, finely chopped
• 3 small zucchini, thinly sliced
• 1 tablespoon chopped fresh mint
• 8 large eggs
• ground black pepper to taste

Instructions

1. Preheat your oven to 375 degrees F (190 degrees C).
2. Place potatoes in a large pot, cover with salted water, and bring to a boil. Reduce heat to medium-low and simmer for 15 to 20 minutes, or until tender. Drain the potatoes and cut them into 1-inch chunks.
3. Heat oil in an oven-safe skillet over medium heat. Add onion and cook until softened, approximately 5 minutes. Add zucchini and cook for another 5 minutes. Stir in the potato chunks and continue cooking until the zucchini is soft, about 3 more minutes.
4. Crack eggs into a bowl, add mint, and whisk thoroughly. Pour the egg mixture into the skillet and reduce the heat to low. Cook for about 5 minutes, or until the eggs are just set.
5. Transfer the skillet to the preheated oven and bake until the top of the frittata is lightly browned, approximately 5 minutes.

Nutrition

• Calories: 193 kcal
• Fat Content: 9 g
• Fiber Content: 3 g
• Sugar Content: 3 g
• Sodium Content: 105 mg
• Protein Content: 11 g
• Cholesterol Content: 248 mg
• Carbohydrate Content: 18 g
• Saturated Fat Content: 2 g
• Unsaturated Fat Content: 0 g