Name: Potato Zucchini Frittata
Prep time: 20 min
Cook time: 35 min
Total time: 1 h
Yield: 6
Cuisine: Italian
Ingredients: 2 Tablespoons cooking oil; 1/2 cup chopped onion; 1 medium zucchini, quartered and sliced; 2 cups frozen O’Brien hash brown potatoes, thawed; 1 teaspoon salt, or to taste, divided use; 1/2 teaspoon pepper, or to taste, divided use; 1 10-ounce can original Rotel, drained; 7 large eggs; 1 teaspoon smoked paprika; 1/2 teaspoon Mexican oregano; 1/2 teaspoon red pepper flakes, optional; 1/4 cup whole milk; 1/4 cup sour cream; 1 1/2 cups shredded Cheddar cheese; Sliced green onions, fresh parsley and tomato slices

Potato Zucchini Frittata

In this potato zucchini fritttata, chopped tomatoes with green chiles, zucchini, and potatoes bake in a rich custard of eggs, milk, and sour cream.

1 hr total 20 min prep 35 min cook 6 351 cal

Instructions

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1 Preheat the oven to 400 degrees F (200 degrees C).
2 Heat oil in a 10-inch ovenproof skillet over medium heat. Add onions to the hot oil and cook for 2 to 3 minutes, and then stir in the zucchini slices. Cook, stirring occasionally, about 3 more minutes.
3 Stir in thawed potatoes and cook until heated through, about 3 more minutes. Stir in a pinch or two of salt and pepper.
4 Add drained Rotel, stir, and remove from heat. Use the back of a spoon to smooth the vegetables into an even layer.
5 Whisk eggs, remaining salt and black pepper, smoked paprika, Mexican oregano, and red pepper flakes together in a bowl. Stir in milk, and sour cream until combined. Pour egg mixture into the vegetables in the skillet, and shake gently to eliminate air pockets. Sprinkle evenly with Cheddar cheese.
6 Bake in the center of the preheated oven until a knife inserted in the center comes out clean, 25 to 30 minutes. Remove from the oven and let stand about 5 minutes.
7 Garnish with sliced green onions, fresh parsley, and tomato slices, and serve warm.