Ingredients and Weight: - 8 russet potatoes, peeled and diced (2 lbs) - 1 onion, diced (1 cup) - 1 red bell pepper, diced (1 cup) - 1 zucchini, diced (1 cup) - 12 eggs - 1 cup milk - 1/2 cup shredded cheddar cheese - 1/2 cup shredded mozzarella cheese - Salt and pepper to taste - Olive oil, for greasing the pan
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Difficulty Level: 2 (Easy)
Preparation Method Steps: 1. Heat olive oil in a large skillet over medium heat. 2. Add potatoes and cook until slightly browned and tender, about 10 minutes. 3. Add onion, bell pepper, and zucchini to the skillet and cook until softened, about 5 minutes. 4. In a large bowl, whisk together the eggs, milk, salt, and pepper. 5. Add the cooked vegetables and cheese to the egg mixture and stir to combine. 6. Pour the mixture into the prepared skillet and cook over medium heat for 15 minutes, or until the eggs are set. 7. Place the skillet under a preheated broiler and broil for 5 minutes, or until the top of the frittata is golden brown.
Nutritional Information: - Calories: 250 per serving - Protein: 20 grams - Fat: 15 grams - Carbohydrates: 25 grams
Dish Characteristics: - Savory and flavorful - Ideal for breakfast, brunch, or lunch - Can be served with toast, fruit, or salad
User Comments: - "This frittata was a hit with my family! The potatoes and vegetables gave it a great texture and the cheese made it extra delicious." - "I'm not usually a big fan of frittatas, but this one changed my mind. It was light and fluffy, and the combination of flavors was perfect." - "I love that this frittata is so easy to make. It's a great way to use up leftover vegetables."
Special Precautions and Tips: - Make sure the potatoes are cooked through before adding them to the egg mixture. - You can use any type of vegetables you like in this frittata. - If you don't have a broiler, you can cook the frittata in a preheated oven at 375°F for 20 minutes.