Potato Zucchini Frittata

1. 1

   Preheat the oven to 400 degrees F (200 degrees C).

2. 2

   Heat oil in a 10-inch ovenproof skillet over medium heat. Add the onions to the hot oil and cook for 2 to 3 minutes, then stir in the zucchini slices. Continue cooking, stirring occasionally, for about 3 more minutes.

3. 3

   Stir in the thawed potatoes and cook until heated through, about 3 more minutes. Stir in a pinch or two of salt and pepper.

4. 4

   Add the drained Rotel, stir, and remove from the heat. Use the back of a spoon to smooth the vegetables into an even layer.

5. 5

   Whisk the eggs, remaining salt and black pepper, smoked paprika, Mexican oregano, and red pepper flakes together in a bowl. Stir in the milk and sour cream until combined. Pour the egg mixture over the vegetables in the skillet and shake gently to release air pockets. Sprinkle Cheddar cheese evenly on top.

6. 6

   Bake in the center of the preheated oven until a knife inserted in the center comes out clean, 25 to 30 minutes. Remove from the oven and let stand for about 5 minutes.

7. 7

   Garnish with sliced green onions, fresh parsley, and tomato slices, and serve warm.

• Calories 389.74 kcal Moderate
• Protein 20.52 g Good Source
• Carbs 21.15 g Moderate
• Total Fat 26.2 g High
• Saturated Fat 11.63 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 254.62 mg High
• Sodium 524.81 mg High
• Fiber 2.68 g Low Source
• Sugar 3.37 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 385.03 mg Good Source
• Iron 1.28 mg Low Source
• Potassium 407.84 mg Low Source
• Vitamin A 112.14 mcg_rae Moderate
• Vitamin C 2.78 mg Low Source
• Vitamin D 3.96 mcg Moderate

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Milk 🥛
• Tomatoes 🍅
• Onions 🧅