FAB UP YOUR LIFE
Perfect healthy brunch bite: Potato zucchini frittata
Craving a savory something for brunch but not sure what to make, aside from scrambled eggs and pancakes? We're loving this fantastically light spring dish that'll help ya jump start your weekend must-dos. Give it a try, then let us know what ya think!
Serves 4 to 6
6 tablespoons extra virgin olive oil
1/2 pound waxy potatoes, diced
1 medium zucchini, 5 to 10 thin slices, the rest grated
1 large onion, diced
1 large onion, diced
Preheat your oven's broiler.
Heat 2 tbsp of olive oil in an oven-proof, nonstick skillet over medium heat. Add the diced potatoes, season with a pinch of salt and ground pepper, and fry until cooked through and brown on the edges. Be sure to shake the potatoes frequently. Remove to a plate and set aside.
Add another 2 tbsp of oil to the skillet, add the grated zucchini and onion as well as another dash of salt and pepper. Cook until the zucchini is wilted and the onion is soft and starting to brown--6 to 8 minutes. Remove veggies from the skillet and add to the potatoes; stir to combine. Wipe out the skillet with a paper towel (hint: using tongs instead of your hands to hold the towel will prevent nasty burns!).
Add another 2 tbsp of oil to the skillet and let it heat up. Meanwhile, crack the eggs into a bowl and beat lightly. Stir in the veggies, then pour the mixture into the skillet. As the eggs begin to set, use a spatula to lift up the edges and shake the pan a bit to let the uncooked egg run underneath. Cook for a few more minutes, until the bottom is golden brown, then top with your reserved zucchini slices and put the skillet into the oven. Cooking the top should take about 4 minutes--you want it to be golden brown. Keep an eye on it, as it can burn quickly.
All done? Slide it out of the pan onto a cutting board or plate. Cool to room temperature, then slide into wedges, pizza-style, and serve!
Tip: Other yummy additions? Think about your favorite omelet combos, and consider adding them to a frittata. We love bacon bits, ham, cheeses and bell peppers.