Potato crusted frittata topped with a medley of Mediterranean vegetables is a meal great for breakfast, lunch or dinner.
1 cup (8 oz.)Better'n Eggs®*
2 Tbsp.grated Crystal Farms® Parmesan Cheese
2 Tbsp.chopped fresh basil or 1 tsp.dried basil
- 3 Tbsp.vegetable oil
- 3green onions, chopped
- 1small zucchini, sliced
- 1medium potato (about 5 oz.), sliced 1/8-in thick
- 1medium tomato, chopped
In small bowl stir together Better'n Eggs, cheese and basil; set aside. Heat 1 tablespoon oil in 10-inch nonstick skillet. Cook green onions and zucchini over medium heat, stirring occasionally, until crisp tender (2 to 3 minutes). Remove from skillet; cover to keep warm.
Heat remaining 2 tablespoons oil in skillet. Add potato slices in thin layer. Cover; cook on medium heat, turning frequently, until potatoes are tender (8 to 10 minutes). Spread potatoes into thin layer to cover bottom of skillet.
Reduce heat to medium-low. Pour Better'n Eggs mixture over potatoes. Top with cooked zucchini mixture and tomatoes. Cover; cook for 6 to 8 minutes or until Better'n Eggs are set but still moist.
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