Potato Frittata with Zucchini and Spinach
Healthy and delicious breakfast with eggs, russet potatoes, zucchini, and spinach!
Ingredients
- 4 Tablespoons Pure olive oil or as needed
- 1 Large Alsum russet potato peeled and cut into ⅛-inch-thick slices
- Pinch Salt and freshly ground black pepper as needed
- 2 Small Zucchinis thinly sliced
- 3 Cups Fresh spinach finely chopped
- 2 Tablespoons Chopped fresh basil or ½ teaspoon dried oregano
- 1 Small Onion thinly sliced
- A few roasted red bell pepper strips
- 5 Eggs
- Grated parmesan cheese optional
Instructions
- In an 8” nonstick sauté pan, heat 1 tablespoon of the olive oil over medium heat.
- Add the potato and cook, turning often, until tender and golden, about 10 minutes. Season with salt and pepper.
- Remove the potato slices with a slotted spatula and set aside in a bowl.
- Add 1 tablespoon oil to the same pan and fry the zucchini, turning once, until tender and slightly golden, about 4 minutes. Add the basil and season with salt and pepper.
- Using the slotted spatula, add the zucchini to the potatoes.
- Add 1 tablespoon olive oil to pan and sauté spinach until wilted, using slotted spatula, add to potatoes and zucchini.
- Add enough oil to the pan to total 2 tablespoons and return to medium heat. Add the onion and sauté until soft and tender, about 10 minutes.
- Remove with the slotted spatula and add to the potatoes.
- Add the bell pepper strips to the vegetable mixture.
- In a large bowl, beat the eggs until well blended, adding a little of the Parmesan, if using. Add to the vegetables. Pour the mixture into an oiled baking dish.
- Bake at 350°F until set and golden, about 25 minutes.
- Cut into wedges and enjoy!