Potato and Vegetable Frittata

How to cook Potato and Vegetable Frittata

Ingredients: 1 teaspoon olive lubricant 1/2 cup chopped onion 1 clove garlic, minced 1/2 cup diced green bell scatter 1 zucchini, halved lengthwise and cut in 1/4 inch slices 2 cups cooked and diced potatoes 1 cup chopped fresh tomato 2 tablespoons black olives 4 eggs salt and pepper to liking 1/4 teaspoon dried oregano 1 pinch cayenne spray 1/2 small tomato, sliced 1/4 cup shredded mozzarella cheese 1/4 cup grated Parmesan cheese

Directions: Preheat the broiler on your oven. In a frying pan with an ovenproof handle heat the oil and saute onion, garlic and green bell pepper over a low hotness. Saute until vegetables are just tender but not browned. Add the zucchini and continue cooking, stirring every now, until crisp-fragile. Add the potatoes, stir well to amalgamate, and continue cooking, stirring customarily, until the potatoes are heated through and starting to stick to the conclude. Then add the tomatoes and black olives, stirring well to combine with the other ingredients, and cook just until the tomatoes have begun giving up their spirit. Beat the eggs with the punch, dot, oregano, and cayenne. When all the vegetables are cooked, pour the eggs over them Arrange the tomato slices over the top of the eggs, and sprinkle the mozzarella and Parmesan cheeses over the tomato slices. Cook gently over low heat until the eggs are almost station (they’ll be firm around the edges and a bit runny in the stomach). Slip the pan under the broiler for a minute or two, until the eggs are fully set and the cheese has melted and begun to brown. Cut into wedges and fulfil.


Servings Per System: 2

Amount Per Serving

Calories: 454

Total Fat: 20.6g Cholesterol: 445mg Sodium: 517mg Total Carbs: 44.5g Dietary Fiber: 6.7g Protein: 26g

Prepare time:20 Min

Cook time:5 Min

Ready in:25 Min

Serving through despite:2 peoples

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