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Zucchini And Potato Frittata

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Ingredients
  Zucchini 1⁄2 Cup (8 tbs), peeled and coarsely grated
  Salt 1⁄4 Teaspoon
  Egg 1 , separated
  Potato 3 Ounce, cooked, peeled and mashed (About 1 Medium)
  Dehydrated onion flakes 1 Teaspoon
  Freshly grated parmesan cheese 1 Ounce
  Garlic powder 1 Dash
  Salt To Taste
  Pepper To Taste
Directions

Sprinkle grated zucchini with salt and let stand to draw moisture (about 15 minutes).
Drain.
Combine zucchini in bowl with egg yolk, lightly beaten.
Add mashed potato, dehydrated onion flakes, half of the freshly grated Parmesan cheese, garlic powder, salt and pepper.
Beat the egg white with a pinch of salt until stiff; fold into zucchini mixture.
Pour into individual casserole, sprinkle with remaining grated cheese and bake at 350° F. for 30-40 minutes, or till browned.

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