Summertime Frittata Tuesday, August 16, 2011


2 small potatoes, peeled and cut into 1/2-inch cubes
8 eggs
2 TBSP water
1/4 tsp salt, garlic powder, chili powder and pepper
1 small zucchini, cubed
1/4 cup onion, chopped
1 TBSP butter
1 TBSP olive oil
2 medium tomatoes, thinly sliced
1 ½ cups sharp cheddar cheese, shredded (divided)
Minced chives


Place potatoes in small saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Drain. In a large bowl, whisk the eggs, water, salt, garlic powder, chili powder and pepper; set aside. In a 10 inch ovenproof skillet, saute the zucchini, onion and potatoes in butter and oil until tender-crisp. Reduce heat. Pour 1-1/2 cups egg mixture into skillet. Arrange half of the tomatoes over top; sprinkle with 1/2 cup cheese. Top with remaining egg mixture, tomatoes and cheese. Bake, uncovered, at 425 deg for 14-18 minutes or until eggs are completely set. Let stand for 5 minutes. Sprinkle with chives. Cut into wedges to serve.

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