Zucchini Frittata
2 T butter or olive oil
1 large zucchini, sliced
1 large potato, sliced (can use 1 cup cooked pasta instead)
1 large onion, halved and sliced
6 eggs
salt, pepper to taste
1 cup shredded cheese – mozzarella, cheddar, parmesan, swiss or combo
Optional: sliced pepper, sliced mushrooms baby spinach, fresh parsley, cooked crumbled sausage, ham or bacon
Saute the potato in butter/oil until almost tender.
Add zucchini, onions, and optional ingredients and cook a few more minutes. Cool slightly.
Whisk eggs together with salt and pepper until smooth, stir in cheese.
Gently fold in potato mixture and other optional ingredients.
Pour into a sprayed 9” cake pan.
Bake at 350 for 30-40 minutes until eggs are set.
4-6 servings