Potato, Zucchini and Bacon Frittata

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♼ Recipe origin is unknown. Potato zucchini and bacon frittata recipe, recipe Rating: 4.7
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Hungry? This bacon, potato and egg frittata gets your day started right–with a heap of zucchini, for your health.
Ready in: 30 mins

Ingredients

Serves: 8

• 1 1/2 pounds new potatoes, cut in 1/2-inch cubes
• 2 tablespoons olive oil
• 1 red onion, finely chopped
• 1 zucchini, diced
• 2 slices bacon, chopped
• 6 eggs
• 1 tablespoon cold water
• Black pepper, to taste

Preparation method

Prep: 15 mins | Cook: 15 mins

1. Cover potatoes with water in a saucepan. Place over medium-high heat. When water boils, cook over low heat for 3 minutes, then pour off water.
2. Pour oil into a 10-inch cast-iron skillet and place over medium heat. Cook potatoes, onion, zucchini, and bacon in hot oil for about 10 minutes, until potatoes develop a light golden crust.
3. Preheat broiler to High heat.
4. Combine eggs and water and whisk. Stir in pepper, then pour into the cast-iron skillet over the potato mixture. Stir once, then cook for about 4 minutes to let the eggs mostly set.
5. Slide the skillet under the broiler and cook for 2 minutes until golden-brown. Serve in slices.