Vegetarian

zucchini and potato frittata is for Breakfast.

zucchini and potato frittata takes 15 minutes to prepare.

zucchini and potato frittata takes 12 minutes to cook.

zucchini and potato frittata makes 8 servings.

The ingredients for zucchini and potato frittata are:

8 eggs beaten
1 small potato
1/2 small onion
1/2 c. zucchini chopped
1/2c. cheddar or swiss cheese (shredded)
1 1/2 Tbls. of vegetable or olive oil
Dash of Pepper

Here is how you make zucchini and potato frittata:

Preheat your oven to 375 degrees. Peel and slice potato. Put in microwavable bowl add water to cover potato and cook on high power for 7 to 8 minutes or until tender. Drain, add milk and mash with fork. Allow a few minute to cool. Then add beatened eggs and dash of pepper,.Next in ovenproof skillet, heat oil over medium heat. Next add zucchini and onions. Cook until tender. Add potato/egg mixture and stir together. Bake until set, about 10 minutes. Sprinkle cheese on top and bake another 2 minutes. Cut into wedges after cooling.Number of Servings: 8Recipe submitted by SparkPeople user KELRAJ.

The nutritional information for zucchini and potato frittata is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 126.8

• Total Fat: 8.4 g
• Cholesterol: 177.2 mg
• Sodium: 94.4 mg
• Total Carbs: 5.5 g
• Dietary Fiber: 0.7 g
• Protein: 7.3 g