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Zucchini Potato Frittata

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Zucchini Potato Frittata with fresh, thinly sliced zucchini, potatoes, beet greens, and gorgonzola cheese.

Ingredients

  • Olive Oil
  • 1 whole Medium Potato, Peeled And Thinly Sliced
  • 1 whole Medium Zucchini, Peeled And Thinly Sliced
  • 5 leaves Beet Greens, Chopped
  • 3 cloves Garlic, Roughly Chopped
  • 5 whole Eggs
  • 2 Tablespoons Gorgonzola Cheese
  • Salt And Pepper, to taste

Preparation

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!

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Profile photo of Harvest

Harvest on 8.7.2013

Delicious!

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