Potato and Zucchini Frittata

Method:

1. 1

   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.

2. 2

   Whisk together the eggs, egg whites, cilantro, salt, and hot sauce in a large bowl.

3. 3

   Preheat the oven broiler to medium-high.

4. 4

   Heat the oil in a medium (10-inch) ovenproof nonstick skillet over medium-high heat.

5. 5

   Add the garlic and onion and cook, stirring occasionally, until the onion is translucent, 2 minutes.

6. 6

   Add zucchini and cook until tender, about 6 minutes more.

7. 7

   Add the cooked potatoes and cook, stirring occasionally, until the potatoes begin to brown slightly, about 4 minutes more.

8. 8

   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.

9. 9

   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.

10. 10

    Remove carefully to a plate, or serve in wedges directly from the skillet.

Adapted from Foodnetwork