Corn Exchange’s Frittata

Recipe from M.J. Adams of the Corn Exchange.

2 small potatoes, peeled and diced
½ red pepper, diced same size as potatoes
½ small zucchini, cut in half lengthwise, then into half-moon shapes ½ inch thick
2 tbsp. olive oil
4 eggs
1 tbsp. milk
3 tbsp. goat cheese, or any cheese such as parmesan, Swiss, or cheddar
Salt and pepper to taste

Preheat oven to 400°.  Heat olive oil in saute pan; add potatoes, season lightly with salt and pepper, toss gently, and place in oven.  Check potatoes in eight minutes, give them a toss, then add zucchini and red pepper.  Put back into oven for 10 minutes more.

Meanwhile, beat eggs with milk and season with salt and pepper.  Check doneness of potatoes with fork; if not tender, cook for another 5 minutes or longer if needed.  Take potatoes out of oven.  Pour egg mixture over vegetables and sprinkle with cheese.  Put back into oven for 8-10 minutes, or until eggs are cooked through.


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