Zucchini Potato Frittata

Preheat oven to 400ºF.

Heat olive oil in a frying pan over medium heat. Add the potatoes and sauté until they begin to soften, about 3-4 minutes. Stir in zucchini, beet greens, and garlic, and continue to sauté until the beet greens are wilted, about 2-3 minutes.

Meanwhile, beat together eggs and gorgonzola cheese in a bowl. Season with salt and pepper.

Once the vegetables are done, pour the egg mixture into the frying pan and let sit until the bottom of the eggs are firm, about 3-5 minutes. Transfer frittata into the oven to finish cooking for about 8-10 minutes, or until the center is just firmed.

Remove from oven and carefully use a spatula to loosen the frittata from the pan and slide onto a plate. Add garnish and enjoy!