Potato and Zucchini Frittata

Ingredients

• 1 large Klondike Rose® Potato, sliced
• 6 eggs
• 2 tbsp. chopped cilantro
• ¾ tsp. sea salt
• ¼ tsp. hot pepper sauce
• 1 clove garlic, minced
• 1 onion, chopped
• 1 zucchini, small, sliced thinly
• ½ c. mozzarella cheese, grated
• ½ pound bacon, cooked, crumbled (reserve some bacon fat for cooking vegetables)

Preparation Steps

1. Place sliced potatoes in pan of cold water. Bring to a boil. Cook over medium heat for 6-8 minutes or until potatoes are fork tender. Drain.
2. Whisk together eggs, cilantro, salt and hot sauce. Add the bacon and cheese.
3. Preheat oven to 375°F.
4. Sauté the garlic and onion in reserved bacon fat in a skillet. Cook for about 2 minutes. Add the zucchini and cook until tender. Add cooked potatoes and cook until potatoes are slightly browned.
5. Place vegetable mixture in a deep pie pan. Pour the egg mixture over the vegetables. Place in oven. Bake for 20-30 minutes. Cut into wedges and serve.