During World War II, when sugar was rationed, Mom frequently cooked this. Any flavor of gelatin would do (my personal favorite is green lime). This light dessert is excellent in warm weather or after large meals.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 large potatoes, peeled and sliced
- 1 tablespoon olive oil
- 2 zucchini, sliced
- 1 large onion, finely chopped
- 8 eggs
- 1 teaspoon dried oregano
- 1 teaspoon cayenne pepper
- salt and ground black pepper to taste
Instructions
- Bring a large pot of water to a boil. Add potatoes and boil for 5 minutes. Drain and set aside.
- Heat oil in a deep cast iron skillet over medium heat. Add zucchini and onion; saute until golden, 5 to 7 minutes. Add drained potatoes and stir gently to incorporate.
- Beat eggs in a bowl with oregano, cayenne pepper, salt, and pepper. Pour egg mixture into the skillet until evenly distributed; stir gently with a fork. Cook until eggs are set, 5 to 10 minutes.
- Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven’s broiler. Transfer skillet into the broiler and cook until golden brown, about 5 minutes.
Nutrition Facts
| Calories | 325 kcal |
| Carbohydrate | 39 g |
| Cholesterol | 327 mg |
| Dietary Fiber | 6 g |
| Protein | 16 g |
| Saturated Fat | 3 g |
| Sodium | 181 mg |
| Sugars | 5 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
This is a good frittata recipe, except for the cayenne pepper. I made it exactly as directed, but substituted a few cloves of garlic for the onions. I also put shredded cheese on top before putting it under the broiler. Do NOT use the amount of cayenne pepper called for in the recipe. There must be a mistake, 1 teaspoon was way too much. (unless you like really spicy frittata). Next time I make this, I might change the seasonings to more basil/oregano/thyme/parsley seasonings, rather than what is listed here.