Monday, August 2, 2010

Potato Zucchini Frittata

Delicious recipe I found on The Kitchn.

1 medium to large zucchini sliced
6-8 red potatoes sliced thinly
1 large onion halved and sliced thinly (I like Vidalia)
8 oz bacon cut into 1-inch strips
6 eggs
salt and pepper
1 cup grated cheddar
olive oil

Heat 3 tbls olive oil on medium in saute pan. Thinly slice potatoes and onion. I use a mandolin slicer for the potatoes and zucchini because it gets them really thin and uniform in size so they cook evenly. Saute potatoes and onion until potatoes are soft, about 15 min.

At this point, go ahead and preheat the oven to 350 degrees.

Remove potatoes and onion from pan and set aside. Add thinly sliced bacon and zucchini to pan and cook on medium high until zucchini is soft, about 5 min. Bacon won't be crispy, but cooked enough and will continue to cook in the oven.

Remove zucchini and bacon with slotted spoon and place into a bowl with potatoes and onion. Lightly beat 6 eggs. Combine eggs, veggies and bacon, grated cheese and salt and pepper to taste in a bowl together. Pour entire mixture back into saute pan and leave it to cook in pan just until the bottom sets and is firm, about 5-8 minutes. Transfer entire pan into the oven and let cook for about 10 minutes until the top is firm and set.

When removing from the pan, I like to do a flip and flip technique :) Yes, that is a VERY technical term. I cover the saute pan with a plate and flip. Then, I flip once more from the plate to the cutting board. This helps it to not break up when transferring. Your frittata is ready to slice and serve! Enjoy :)

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