Zucchini and Potato Frittata

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  • 1/2 cup grated russet potato
  • 1/4 cup grated zucchini
  • 2 eggs, scrambled
  • Salt and pepper, to taste
  • Daiya cheddar cheese, optional

 

Heat pan on medium-low.  Use oil or GFCFSF margarine (Earth Balance Soy Free) to coat the pan, add in the potatoes and zucchini, salt and pepper.  Cover and cook on low until vegetables are soft and browned on the bottom.  Flip over the vegetables and add eggs in. Cover again and cook until solid.  Flip frittata.  If using cheese, add it in now. Cook until done through but not overcooked.

 

Zucchini and Potato Frittata – GFCFSF
Zucchini and Potato Frittata – GFCFSF - Cooking the Frittata