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Potato Zucchini Frittata

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes

Ingredients

  • 2 medium potatoes
  • 6 large eggs
  • 1/4 cup heavy cream
  • 2 scallions sliced
  • 1 tbsp olive oil
  • 1 zucchini sliced
  • 1/4 tsp kosher salt
  • 1/8 tsp freshly ground black pepper
  • 1 1/2 cups fontina cheese
  • Handful basil cut into ribbons

Equipment and Utensils

  • Saucepan
  • 10 "-12" ovenproof skillet

Instructions

  • Peel and slice potatoes, then place in saucepan and cover with water.
  • Place on high heat until water begins to boil then lower to medium and cook until you are able to pierce potato slices with a fork.
  • Avoid overcooking, you do not want the potato slices to break and smash.
  • Once potatoes are cooked, drain and set aside.
  • Whisk eggs, then add cream and scallions, then whisk some more and set aside.
  • Heat oil in skillet on medium heat and once hot add zucchini.
  • Sauté zucchini until golden, then add potatoes and season with salt and pepper.
  • Pour egg mixture over zucchini and potatoes, mix gently, then lower heat to low and allow eggs to cook for approx. 3 mins
  • Sprinkle fontina over top, then place under preheated broiler set to high heat and cook until golden.
  • Sprinkle with basil and serve immediately.

Notes

Do not place the skillet to close to the broiler, the rack should be in the middle of our oven.