Potato and Zucchini Frittata

May 20, 2022


1 small russet potato, peeled and cut into 1/2-inch cubes

4 large eggs

2 egg whites

2 tablespoons coarsely chopped fresh cilantro leaves

3/4 teaspoon salt

1/4 teaspoon hot sauce

1 tablespoon olive oil

1 garlic clove, minced

1 small onion, finely chopped

1 small zucchini (about 6 ounces), grated and squeezed dry in clean kitchen towel

1/2 cup queso fresco (2 ounces)

2 strips cooked crumbled turkey bacon, optional


  1. In a small saucepan, bring the potatoes and enough cold water to cover to a boil. Cook for 6 to 8 minutes over medium-high heat, until the potatoes are cooked; drain and pat dry.
  2. In a large mixing basin, whisk together the eggs, egg whites, cilantro, salt, and spicy sauce.
  3. Preheat the oven to medium-high broil.
  4. In a medium (10-inch) ovenproof nonstick skillet, heat the oil over medium-high heat. 2 minutes after adding the garlic and onion, cook, turning periodically, until the onion is transparent. Cook for another 6 minutes, or until zucchini is soft. Cook, stirring periodically, for another 4 minutes, or until the potatoes begin to color slightly.
  5. Pour the egg mixture over the vegetable mixture in an even layer. Cook, tilting the pan and lifting the edges with a rubber spatula to allow the raw egg to run below, over medium heat. Cheese and bacon, if used, should be sprinkled on top. Broil for about 5 minutes, 5 to 7 inches from the fire, until the eggs fluff and are just set, and the cheese is golden brown. Remove to a platter with care, or serve in slices straight from the skillet.

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