Today’s healthy breakfast feature is Potato and Zucchini Frittata. It’s the goodness of potatoes, eggs, and veggies – with just the right bit of seasonings – to power start your day. Totally wholesome and satisfying, you’ll want to enjoy this deliciousness on a regular basis. Since this recipe takes a few minutes to create, make the frittata ahead to enjoy during the week or on the weekend for breakfast or brunch. Healthy and joyous eating!
Potato and Zucchini Frittata (Recipe courtesy Food Network Kitchens)
- 1 small russet potato, peeled and cut in to 1/2 inch cubes)
- 4 large eggs
- 2 egg whites
- 2 tablespoons coarsely chopped fresh cilantro leaves
- ¾ teaspoon salt
- ¼ teaspoon hot sauce
- 1 tablespoon olive oil
- 1 garlic clove, minced
- 1 small onion, finely chopped
- 1 small zucchini (about 6 ounces), grated and squeezed dry in clean kitchen towel
- ½ cup Queso Fresco (2 ounces)
- 2 strips cooked crumbled turkey bacon, optional
Bring the potatoes with enough cold water to cover to a boil in a small saucepan. Cook, over medium-high heat, until the potatoes are tender, 6 to 8 minutes; drain and pat dry.
Whisk together the eggs, egg whites, cilantro, salt, and hot sauce in a large bowl.
Preheat the oven broiler to medium-high.
Heat the oil in a medium (10-inch) ovenproof nonstick skillet over medium-high heat. Add the garlic and onion and cook, stirring occasionally, until the onion is translucent, 2 minutes. Add zucchini and cook until tender, about 6 minutes more. Add the cooked potatoes and cook, stirring occasionally, until the potatoes begin to brown slightly, about 4 minutes more.
Evenly pour the egg mixture over the vegetable mixture. Cook, over medium heat, tilting the pan and lifting the edges with a rubber spatula to let the uncooked egg flow underneath. Sprinkle with the cheese and the bacon, if using. Broil, 5 to 7 inches from the heat, until the eggs puff and are just set and the cheese is golden brown, about 5 minutes. Remove carefully to a plate, or serve in wedges directly from the skillet.
Nutritional analysis per serving:
Serving yield = 4. Calories 255; Total Fat 15 g; (Sat Fat 5 g, Mono Fat 6 g, Poly Fat 2.5 g) ; Protein 18 g; Carb 12 g; Fiber 1 g; Cholesterol 240 mg; Sodium 985 mg