potato and zucchini frittata

the early morning rooster woke us up...that would be sweet littlefoodie crowing in my ear for milk and some joe's o's.

after settling his broken booty down i fixed a yummy breakfast..to keep us satisfied for our trip to the farmers market later.

frittatas are great cause you can throw in whatever you have...any veggie combo, meat, cheese...you name it!
today it was potato, zucchini, basil, mozzarella and cheddar. i was dying for some goat cheese but had to make do.
thanks to the farmers market here i picked up some of the amazingly delicious eggs and some tasty extra sharp fresh gouda to make another variation this week.

a little side of fruit and a nice cup of coffee and this is a perfect morning treat!

enjoy!

1 russet potato, scrubbed and sliced thin..peel on!
1 zucchini, scrubbed clean and small diced
1 tbl minced garlic
half a small onion, small diced
1 tsp dried basil
1/4 tsp dried red pepper flakes
s&p
1 cup shredded mozzarella
1/2 cup sharp cheddar
3 large eggs
2 large egg whites
1 tbl milk

450 F.

saute onion, garlic, zucchini and potato in olive oil in a pan on med low until onions are translucent and zucchini is cooked..(if you have a nice non-stick, non-teflon pan about 9 in use that...you can saute and bake it right in there.) season with s&p.

whisk eggs, milk, basil, red pepper, and milk.

at this point you can either pour the eggs over the zucchini and potato mixture in your non-stick but non teflon pan or you can do what i do; add a little olive oil to coat a pie plate and add veggies..spread them over evenly on the bottom. then pour eggs over them.

sprinkle with cheeses on top.

bake until cheese is brown and it has puffed up...about 10-13 mins.

cool just slightly and cut into wedges.