Zucchini-and-Potato Frittata

Zucchini-and-Potato Frittata
Photo by www.myrecipes.com

Ingredients

  • 2 teaspoons balsamic vinegar
  • ¼ teaspoon black pepper
  • 2 tablespoons minced fresh mint
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, chopped
  • 1 large or 2 medium waxy potatoes (about 10 oz.), peeled and cut into 1/2-inch pieces (2 cups)
  • 1 small zucchini (about 5 oz.), cut into 2-by-1/4-inch strips (2 cups)
  • + 3 more ingredients
    • 8 eggs
    • 2 teaspoons kosher salt
    • 2 red onions, thinly sliced

Preheat oven to 350°F. In a medium saucepan, combine potatoes, 1 tsp. salt and cold water to cover. Bring to a boil and cook until potatoes are tender when pierced with a fork, about 10 minutes. Drain potatoes well in a colander. In a 10-inch, ovenproof, nonstick skillet, melt butter over medium ...

View full recipe at My Recipes

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