Zucchini frittata with potatoes and cream
There's eggs, potato & cream.
Things can only end well here.
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Servings: 8
Calories: 313kcal
Cost: 15
Equipment
- 1 Frying pan
- 1 Baking dish
- Oven or grill
Ingredients
- 3 potatoes peeled & boiled until tender, drain
- 5 eggs
- 1/2 cup 125ml cream
- 1 brown onion sliced
- 80 ml extra virgin olive oil
- 2 zucchini washed & thinly sliced
- 1 tbs sea salt
- 1 tbs chilli flakes
- 1 tbs chopped oregano or flat leaf parsley
- 1 tbs chopped thyme
- 50 g goat’s cheese
- 100 g mozzarella or boconcinni torn or sliced
- Large handful of grated or sliced mozzarella
To serve: Steamed vegetables or a green salad
Instructions
- Preheat the oven to 180°C. Roughly chop the potatoes into chunks. Whisk eggs and cream together.
- Pan-fry the onion slices in 2 tbs oil over low heat until soft & aromatic
- In a baking dish (about 35cm x 25cm) or a stovetop casserole, toss the potato chunks with the remaining oil, the zucchini, onion (with its oil), salt, chilli flakes, oregano and thyme.
- Pour the egg and cream mixture over the top. Scatter with crumbled goat’s cheese and torn or sliced mozzarella.
- Bake for 30 minutes. Best served warm .
Nutrition
Calories: 313kcal | Carbohydrates: 19g | Protein: 10g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 132mg | Sodium: 1043mg | Potassium: 580mg | Fiber: 3g | Sugar: 3g | Vitamin A: 965IU | Vitamin C: 27mg | Calcium: 135mg | Iron: 2mg