Time: 50 min.
Complexity: easily
Servings: 4

Frittata with potatoes and zucchini - a detailed recipe.

Ingredients:

• 1 brown potato, peeled and cut into small cubes
• 1 small zucchini, grated and patted dry with a kitchen towel
• 50 g young cheese or cottage cheese (about 1/2 cup)
• 2 slices smoked bacon, cut into small cubes
• 1 small onion, finely chopped
• 1 clove of garlic, crushed
• 4 large eggs
• 2 egg whites
• 1/4 tsp hot sauce
• 1 tbsp. l. olive oil
• 3/4 tsp salt
• 2 tbsp chopped cilantro

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

potato, zucchini, cheese, eggs, onions, garlic, hot sauce, cilantro

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Preparation:

Step 1
• Preheat oven to 200°C.
Step 2
• Place the potatoes in a small saucepan and cover with cold water. Bring to a boil and cook over medium heat for 6-8 minutes. Drain and dry the potatoes on the stovetop.
Step 3
• In a large bowl, whisk together eggs, egg whites, cilantro, salt, and hot sauce.
Step 4
• Heat olive oil in a large skillet over medium-high heat. Add garlic and onion and cook, stirring, until the onion is translucent, 2 minutes.
  
  Add zucchini and cook until softened, about 6 minutes.
  
  Add the cooked potatoes and continue to cook until the potatoes are lightly browned, about 4 minutes.
Step 5
• Pour the egg mixture evenly over the vegetables. Sprinkle with cheese and bacon.
  
  Place the frittata in the oven and bake until the egg mixture is set and the cheese is golden brown. Remove the frittata with potatoes and zucchini from the oven and divide into portions.

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