Name: Potato and Zucchini Frittata
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1
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

Potato and Zucchini Frittata

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Prep Time:
15 minutes

Cook Time:
35 minutes

Total Time:
50 minutes

Savor a delicious potato and zucchini frittata for a satisfying breakfast twist on eggs.

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:

Preheat the oven to 375°F (190°C) to get it nice and hot for your delicious dish.
In a large pot, cover potatoes with salted water and bring to a boil. Simmer on medium-low heat until tender, about 15 to 20 minutes. Drain and cut into 1-inch chunks before using.
In an oven-safe skillet over medium heat, sauté onions until soft, about 5 minutes. Then, add zucchini and cook for 5 more minutes. Finally, mix in potato chunks and cook until zucchini is tender, about 3 minutes. Enjoy!
In a bowl, combine cracked eggs and fresh mint, and whisk until well blended. Transfer the mixture to a skillet over low heat. Cook gently until the eggs just come together, approximately 5 minutes.
Place the skillet in the oven and bake until the top of the frittata turns lightly golden, approximately 5 minutes.

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