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Claudia S.: "This is so good I am making it for the second tim…" Read More
8Ingredients
60Minutes
280Calories
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Ingredients
US|METRIC
5 SERVINGS
- 3 medium zucchini (1 1/4 pounds)
- 1/4 tsp. salt
- 1 yukon gold potato (large, 1/2 pound, peeled and cut into eighths)
- 1 Tbsp. olive oil
- 5 large eggs (lightly beaten)
- 1/4 tsp. freshly ground black pepper
- 1/4 lb. feta (creamy, crumbled, about 1 cup)
- 1 cup Monterey Jack cheese
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NutritionView More
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280Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories280Calories from Fat170 |
| % DAILY VALUE |
| Total Fat19g29% |
| Saturated Fat10g50% |
| Trans Fat |
| Cholesterol250mg83% |
| Sodium580mg24% |
| Potassium580mg17% |
| Protein18g |
| Calories from Fat170 |
| % DAILY VALUE |
| Total Carbohydrate10g3% |
| Dietary Fiber2g8% |
| Sugars5g |
| Vitamin A15% |
| Vitamin C45% |
| Calcium35% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Claudia S. 8 years ago
This is so good I am making it for the second time tomorrow. I used a potato ricer like a previous poster recommended and left it overnight with salt in a colander in the fridge. So much water! I also did not mash the potatoes, just diced them small, and only used Feta cheese (to keep it light-er). I think I added some "Mrs. Dash" seasoning and chili flakes to give it a kick.
I love experimenting with frittatas and this is one of the best I have ever tried.