Recipe: Potato, Zuchini and Shallot Frittata

This has been a favorite "quick but delicious and nutritious" meal for

Toss the veggies with S & P

many years. Hope you enjoy it as well! Recipe for 2 people:
4 Slices Proscuitto - fried up and set aside
4 Eggs - beaten
1 medium potato - sliced very very thin
1 zucchini - cubed into very small pieces
1 shallot - cubed into very small pieces
Butter - 2+ Tablespoons

Add a tab of butter

Olive Oil - 2 Tablespoons
In a large saute pan, add 2 Tablespoons of olive oil and 1 Tablespoon butter - medium heat.
Add the thinly sliced potatoes to the pan and start cutting up the zucchini.
Add the zucchini to the pan and toss, now start cutting up the shallot.

Four Eggs

Add the shallot to the pan and toss.
Add salt and pepper and toss.
Crack the eggs into a bowl and whip - set aside.
Toss the veggies until they are golden brown; now add 1 tab butter.
Add the whipped egg and tilt the pan so most of the liquid cooks. Keep running the spatula along the edge of the frittata to keep it loose. When almost all the liquid is cooked, toss the frittata over to cook and gently brown....not so easy, so try scoring the frittata into quarters and then turn each piece over...or, if making 1/2 the recipe and using a smaller pan, use a dinner plate as follows: place the plate over the egg mixture and hold it, then turn the frypan over the plate, put the frypan back on the burner and now slide the frittata back into the pan and finish cooking! We enjoy cooking up prosciutto and serving up as "bacon"....French or Italian bread finishes off the meal. This makes a great meal anytime of day. Enjoy!

Whipped Eggs

Frittata, Proscuitto, and French Bread

Add the whipped egg