Potato and Vegetable Frittata Recipe

Ingredients

• 1 teaspoon olive oil
• cup chopped onion
• 1 clove garlic, minced
• cup diced green bell pepper
• 1 zucchini, halved lengthwise and cut into inch slices
• 2 cups cooked and diced potatoes
• 1 cup chopped fresh tomato
• 2 tablespoons black olives
• 4 eggs
• Salt and pepper to taste
• teaspoon dried oregano
• 1 pinch cayenne pepper
• small tomato, sliced
• cup shredded mozzarella cheese
• cup grated Parmesan cheese

Directions

1. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. Heat the olive oil in a frying pan with an ovenproof handle over low heat. Add the onion, garlic, and bell pepper. Saut until the vegetables are tender but not browned, about 5 minutes.
3. Add the zucchini to the pan and continue cooking, stirring occasionally, until tender but still crisp, around 3-4 minutes.
4. Stir in the diced potatoes and cook for another 3-4 minutes, stirring frequently, until they are heated through and beginning to stick to the pan.
5. Add the chopped tomatoes and black olives, cooking for 2-3 minutes until the tomatoes release their juices.
6. In a separate bowl, whisk the eggs with salt, pepper, oregano, and cayenne pepper. Pour the egg mixture over the cooked vegetables in the pan.
7. Arrange the sliced tomato over the top of the eggs and sprinkle with the shredded mozzarella and grated Parmesan cheese.
8. Cook the frittata gently over low heat until the eggs are almost set, firm around the edges, and slightly runny in the center, about 4-5 minutes.
9. Place the pan under the preheated broiler for 1 to 2 minutes, or until the eggs are fully set, and the cheese is melted and lightly browned.
10. Remove from the oven, cut the frittata into wedges, and serve hot.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.