Simple + satisfying, and so so good topped with salsa or hot sauce.
Makes 2 Servings
1 tbsp. olive oil
1 small potato, diced
1 small onion, diced
½ small zucchini, thinly sliced
6 eggs
- Heat oven to 375°F.
- Heat oil in a non-stick pan and sear the potato and onion over medium-high heat, for about 4 minutes. Next, add the zucchini and sauté for another 4 minutes. Cook until the vegetables have softened.
- In a bowl, whisk eggs and season with salt and pepper. Transfer the vegetables from the pan into the bowl and mix well.
- Using the same pan, add the egg mixture on low heat and make sure everything is evenly distributed. After about 3 minutes, run a spatula through the outer edges of the frittata to make sure it does not stick to the pan.
- After 5 minutes, the edges should be browned and the frittata should move freely in the pan but the top will be uncooked, transfer to the oven.
- After another 5-6 minutes, the frittata should be cooked through. Remove from heat and serve.
