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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.
Enjoy.
(Click Read More for the entire recipe)
Ingredients
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
Directions:
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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