Zucchini and Potato Frittata with Fresh Herbs and Cheese

This zucchini and potato frittata is a simple and flavorful way to start your day. It's packed with fresh vegetables, herbs, and cheese, and it's sure to keep you satisfied all morning long.

The frittata is a versatile dish that can be made with a variety of ingredients. It's a great way to use up leftover vegetables, and it's also a great option for a quick and easy meal. This particular frittata is made with zucchini, potato, onion, red bell pepper, oregano, salt, and pepper. It's then topped with shredded cheese and baked until the cheese is melted and bubbly.

Prep time: 15 | Cook time: 25 | Serves: 4

Ingredients

• 1 tablespoon olive oil
• 1 medium zucchini, chopped
• 1 medium potato, chopped
• 1/2 cup chopped onion
• 1/2 cup chopped red bell pepper
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup shredded cheese (such as cheddar, mozzarella, or feta)

Instructions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Heat olive oil in a large skillet over medium heat.
3. Add zucchini, potato, onion, and red bell pepper to the skillet and cook until softened about 5 minutes.
4. Stir in oregano, salt, and pepper.
5. Pour the mixture into a greased 9-inch pie plate.
6. Sprinkle with cheese.
7. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
8. Let cool for a few minutes before slicing and serving.

Why It Works

• The combination of zucchini, potato, and red bell pepper provides a variety of flavors and textures.
• The oregano adds a subtle flavor that complements the vegetables.
• The cheese adds richness and creaminess to the frittata.
• Baking the frittata in the oven ensures that it's cooked evenly and that the cheese is melted and bubbly.