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!
