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Potato and Zucchini Frittata

This recipe contains eggs, turkey bacon, queso fresco, russet potato, olive oil and more.
4 Servings - 50 min - foodnetwork.com
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Servings:4  | Calories:265 | Total Fat:17g  | Chol:209mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 17g
26 %
Sat Fat 6g
30 %
Total Carb 12g
4 %
Fiber 1g
4 %
Sugars 3g
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Cholesterol 209mg
70 %
Sodium 968mg
40 %
Protein 17g
33 %
Calories:
34% Others combined
26% Eggs
22% Turkey bacon
15% Queso fresco
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

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)
2 strips cooked crumbled turkey bacon, optional

Directions : View recipe directions on foodnetwork.com
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