Ingredients
6
6 servings
- •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 degrees F (190 degrees C).
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain and cut into 1-inch chunks.
- Heat oil in an oven-safe skillet pan over medium heat. Add onion and cook until soft, about 5 minutes. Add zucchini and cook for 5 minutes. Stir in potato chunks and continue to cook until zucchini is soft, about 3 more minutes.
- Crack eggs into a bowl and add mint; whisk well. Pour eggs into the skillet and reduce heat to low. Cook until eggs are just set, about 5 minutes.
- Transfer the skillet to the preheated oven and cook until top of frittata is slightly brown, about 5 minutes.
Nutritional Facts
Per 6 servings
- Calories: 193
- Carbohydrate: 18g
- Fat: 9g
- Fiber: 3g
- Protein: 11g
- Sugar: 3g
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