We love this potato zucchini frittata–I’ve always thought a frittata was Spanish, but come to find out, it’s Italian! Eggs, check! Vegetables, check! Herbs, check! Cheese, check! And a little bacon makes everything better. It’s great for breakfast with fresh fruit and toast, or for lunch or brunch, with a salad and a baguette.
2 tablespoons cooking oil
1/2 cup chopped onion
1 zucchini, quartered and sliced
2 cups frozen O'Brien style hash brown potatoes
1 teaspoon salt, divided, or to taste
1/2 teaspoon freshly ground black pepper, divided, or to taste
1 (10 ounce) can diced tomatoes with green chiles, such as Original RO-tel®, drained
7 large eggs
1 teaspoon smoked paprika
1 teaspoon dried Mexican oregano
1/2 teaspoon red pepper flakes (optional)
1/4 cup whole milk
1/4 cup sour cream
1 1/2 cups shredded Cheddar cheese
sliced green onions, fresh parsley, and tomato slices, for garnish (optional)
Preheat the oven to 400 degrees F (200 degrees C).
Heat oil in a 10-inch ovenproof skillet over medium heat. Add onions to the hot oil and cook for 2 to 3 minutes, and then stir in the zucchini slices. Cook, stirring occasionally, about 3 more minutes.
Stir in thawed potatoes and cook until heated through, about 3 more minutes. Stir in a pinch or two of salt and pepper.
Add drained Rotel, stir, and remove from heat. Use the back of a spoon to smooth the vegetables into an even layer.
Whisk eggs, remaining salt and black pepper, smoked paprika, Mexican oregano, and red pepper flakes together in a bowl. Stir in milk, and sour cream until combined. Pour egg mixture into the vegetables in the skillet, and shake gently to eliminate air pockets. Sprinkle evenly with Cheddar cheese.
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 about 5 minutes.
Garnish with sliced green onions, fresh parsley, and tomato slices, and serve warm.
