Potato and Zucchini Frittata

For an easy, hearty weekend brunch dish, try this five-star frittata, loaded with fresh zucchini, tender potatoes and queso fresco.

Ingredients:

• 1 small russet potato, peeled and cut into 1/2-inch cubes
• 4 large eggs
• 2 egg whites
• 2 tablespoons coarsely chopped fresh cilantro leaves
• 3/4 teaspoon salt
• 1/4 teaspoon hot sauce
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 1 small onion, finely chopped
• 1 small zucchini (about 6 ounces), grated and squeezed dry in clean kitchen towel
• 1/2 cup queso fresco (2 ounces) or any other white cheese
• 2 strips cooked crumbled turkey bacon, optional

Method:

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.

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

Preheat the oven broiler to medium-high.

Heat the oil in a medium (10-inch) ovenproof nonstick skillet over medium-high heat. Add the garlic and onion and cook, stirring occasionally, until the onion is translucent, 2 minutes. Add zucchini and cook until tender, about 6 minutes more. Add the cooked potatoes and cook, stirring occasionally, until the potatoes begin to brown slightly, about 4 minutes more.

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

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