3 or 4Small red potatoes, thinly slicedAbout 8-10 oz
2Small zucchini, thinly slicedAbout 8-10 oz
1Small yellow onion, thinly sliced
Salt and pepper, to taste
Preheat oven to 400°F on broil
In a large ovenproof non-stick skillet, add the olive oil and sliced potatoes and cook until the potatoes just start to soften. Add the onion and zucchini and season with salt and pepper to taste. Cook until the zucchini is translucent and the onion is softened,
In a medium bowl add the eggs and Italian seasoning and beat well. If using cheeses, add them to the beaten eggs and mix well. Pour the egg mixture over vegetables in the skillet, shaking the skillet to make sure the eggs are well distributed. Cook undisturbed over medium heat until bottom begins to set but the top is still wet, about 3-5 minutes.
Place the skillet in oven and cook until eggs are set on top, rotating pan once for even cooking, about 5 minutes. To serve, loosen frittata from skillet and slide, onto a serving platter and cut into 8 wedges to serve.
This recipe is printed from Così Italiano @ www.cosiitaliano.com