Zucchini-and-Potato Frittata

Prep: 10 min. Cook: 25 min. Bake: 10 min. Serves 8

Preheat oven to 350

1 large or 2 medium waxy potatoes about 10 oz. peeled and cut into 1/2 in pieces (2 Cups)
2 t. salt
2 T. butter
2 red onions, thinly sliced
2 cloves garlic, chopped
1 small zucchini (about 5 oz.) cut into 2x 1/4 in strips
2 T. minced fresh mint
1.4 t. black pepper
8 eggs
2 t. balsamic vinegar

  1. In a medium sauce pan, combine potatoes, 1 t. salt and cold water to cover. Bring to a boil and cook until potatoes are tender when pierced with a fork, about 10 min. Drain potatoes.

  2. In a 10 in. ovenproof, nonstick skillet, melt butter over medium heat. Add red onions and cook until soft about 8 min. Add garlic and cook for 2 min. longer. Add potato, aucchini, mint, remaining 1 t. salt and pepper cook until zucchini is softened, about 5 min.

  3. In a medium bowl, beat eggs and vinegar with a fork. Pour egg mixture over vegetables in skillet and stir to blend. Cook undisturbed over medium heat until side begins to set but center is still wet and bubbling, about 3 min.

  4. Place skillet in oven and cook until eggs are set rotating pan once for even cooking, about 10 min. To serve, loosen frittata from skillet and cut into wedges from pan. Serve warm or at room temperature. (Frittata may be made up to 4 hrs. ahead.)