Tuesday, July 17, 2012

Quick, Easy and Delicious Zucchini & Potato Frittata

Good to the last bite, this Frittata recipe is something of a fantastic nature. Light & fluffy, filled with all sorts of delicious ingredients and easy to put together in literally no time, this is type of dish you need to master for those nights / mornings when someone is sleeping over and you want to impress them with some quick culinary action.
(Click Read More for the entire recipe)

1 small russet potato, peeled and cut into 1/2-inch cubes
4 large eggs
2 egg whites
2 TBS coarsely chopped fresh cilantro leaves
¾ tsp Kosher salt
1 tsp Sriracha brand hot sauce
1 TBS olive oil
1 garlic clove, minced
¼ tsp smoked paprika
a small pinch of Celery salt
1 small onion, finely diced
1 small zucchini (roughly 6 oz), grated and squeezed dry in clean kitchen towel
½ cup Queso fresco (2 oz)
4 strips cooked crumbled turkey bacon

Bring the potatoes with enough cold water to cover to a boil in a small saucepan.
Cook, over medium-high heat, until the potatoes are tender, 6 to 8 minutes; drain and pat dry.
Whisk together the eggs, egg whites, cilantro, Kosher & celery salt, paprika and hot sauce in a large bowl.
Preheat the oven broiler to medium-high.
Heat the oil in a medium (10-inch) ovenproof nonstick skillet over medium-high heat. Add the garlic and onion and cook, stirring occasionally, until the onion is translucent, 2 minutes.
Add zucchini and cook until tender, about 6 minutes more.
Add the cooked potatoes and cook, stirring occasionally, until the potatoes begin to brown slightly, about 4 minutes more.
Evenly pour the egg mixture over the vegetable mixture.
Cook, over medium heat, tilting the pan and lifting the edges with a rubber spatula to let the uncooked egg flow underneath.
Sprinkle with the cheese and the bacon, if using.
Broil, 5 to 7 inches from the heat, until the eggs puff and are just set and the cheese is golden brown, about 5 minutes.
Remove carefully to a plate, or serve in wedges directly from the skillet.

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