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Potato, Zucchini and Dill Frittata




Source of Recipe


mealsforyou.com


List of Ingredients




4 new potatoes, unpeeled, scrubbed and thinly sliced
6 eggs, beaten
1/4 cup milk
1/4 cup Parmesan cheese
3 Tbs. olive oil
1 small onion, diced
2 zucchini, diced
2 Tbs. fresh dill, chopped


Recipe



Preheat oven to 300°F. Place potatoes in a steamer basket over boiling water. Cover pan and steam 7-8 minutes or until potatoes are tender. Remove steamer basket, run potatoes under cold running water. Drain and pat dry.

Combine next 3 ingredients and salt and pepper to taste in a large bowl and set aside. Heat oil in a large heavy nonstick skillet over medium heat. Sauté onion about 5 minutes. Add zucchini and sauté another 3 minutes. Add potatoes and continue to sauté 2-3 minutes. Remove skillet from heat. Stir in dill and let stand 10 minutes. Transfer cooled potatoes and zucchini to a glass pie plate. Pour egg mixture over potatoes and zucchini, covering evenly. Bake about 15 minutes or until frittata is set. Do not overcook. Cut into wedges to serve.