You are here: Home » Recipes » Potato and Zucchini Frittata Potato and Zucchini Frittata Recipe by Chinet® Yield 4 servings PrintEmail Ingredients 1 small russet potato, peeled and cut into 1/2-inch cubes4 large eggs2 -- egg whites2 tablespoons coarsely chopped fresh cilantro leaves3/4 teaspoon salt1/4 teaspoon hot sauce1 tablespoon olive oil1 -- garlic clove, minced1 small onion, finely chopped1 small zucchini (about 6 ounces), grated and squeezed dry in clean kitchen towel1/2 cup queso fresco (2 ounces)2 strip cooked crumbled turkey bacon, optional Instructions Preheat the oven broiler to medium-high. Heat the oil in a medium (10-inch) ovenproof nonstick skillet over medium-high heat. Add the garlic and onion and cook, stirring occasionally, until the onion is translucent, 2 minutes. Add zucchini and cook until tender, about 6 minutes more. Add the cooked potatoes and cook, stirring occasionally, until the potatoes begin to brown slightly, about 4 minutes more. Evenly pour the egg mixture over the vegetable mixture. Cook, over medium heat, tilting the pan and lifting the edges with a rubber spatula to let the uncooked egg flow underneath. Sprinkle with the cheese and the bacon, if using. Broil, 5 to 7 inches from the heat, until the eggs puff and are just set and the cheese is golden brown, about 5 minutes. Remove carefully to a plate, or serve in wedges directly from the skillet.