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Potato and Zucchini Frittata

Popis receptu: 
Potato and Zucchini Frittata
Autor: Radka Malečková
Hodnocení:
Zatím nehodnoceno
Počet porcí: 4
Doba přípravy: Do hodiny

Ingredience

    1 small russet potato, peeled and cut into 1/2-inch cubes 4 large eggs 2 egg whites 2 tablespoons coarsely chopped fresh cilantro leaves 3/4 teaspoon salt 1/4 teaspoon hot sauce 1 tablespoon olive oil 1 garlic clove, minced 1 small onion, finely chopped 1 small zucchini (about 6 ounces), grated and squeezed dry in clean kitchen towel 1/2 cup queso fresco (2 ounces) 2 strips cooked crumbled turkey bacon, optional

Příprava jídla

Bring the potatoes with enough cold water to cover to a boil in a small saucepan. Cook, over medium-high heat, until the potatoes are tender, 6 to 8 minutes; drain and pat dry. Whisk together the eggs, egg whites, cilantro, salt, and hot sauce in a large bowl. 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.
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