Zucchini And Potato Frittata Recipe
Summary
Ingredients
| 1/2 cup zucchini, peeled and coarsely grated | ||
| Salt | 1/4 Teaspoon | |
| Egg | 1 , separated | |
| Potato | 1 Medium, peeled | |
| Onion flakes | 1 Teaspoon, dehydrated | |
| Parmesan cheese | 1 Ounce, grated | |
| Dash garlic powder | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Sprinkle grated zucchini with salt and let stand to draw moisture (about 15 minutes).
Drain.
Combine zucchini in bowl with egg yolk, lightly beaten.
Add mashed potato, dehydrated onion flakes, half of the freshly grated Parmesan cheese, garlic powder, salt and pepper.
Beat the egg white with a pinch of salt until stiff; fold into zucchini mixture.
Pour into individual casserole, sprinkle with remaining grated cheese and bake at 350° F. for 30-40 minutes, or till browned.
Drain.
Combine zucchini in bowl with egg yolk, lightly beaten.
Add mashed potato, dehydrated onion flakes, half of the freshly grated Parmesan cheese, garlic powder, salt and pepper.
Beat the egg white with a pinch of salt until stiff; fold into zucchini mixture.
Pour into individual casserole, sprinkle with remaining grated cheese and bake at 350° F. for 30-40 minutes, or till browned.
Chef
