Zucchini Potato Frittata

• 2 tablespoons olive oil
• 4-5 baby red potatoes, cut into thin slices
• 1 medium onion, cut into thin slices
• 1 clove garlic, minced or pressed
• 1.5 cups shredded zucchini
• 4 large eggs, beaten
• 7 - 10 fresh basil leaves, chopped
• 1/2 cup shredded goat mozzarella (or swiss or feta, or skip cheese to make this dairy-free)

1. 1. Heat the oil in a small oven-safe skillet. Add potatoes and onions and saute until softened, about 8 minutes.
2. 2. Add zucchini, garlic and basil leaves and saute about 2 minutes, until zucchini is soft.
3. 3. Pour eggs over vegetables and tilt pan to evenly distribute. Add salt and pepper to taste then sprinkle cheese over the top.
4. 4. Cover the pan and set heat to low and cook for 10 minutes. Check it often!
5. 5. When the eggs are set remove the pan from the stove and place the pan in a preheated broiler for about 2 minutes, until the cheese is just golden.
6. 6. Cut frittata into wedges and serve.

olive oil, baby red potatoes, onion, clove garlic, zucchini, eggs, basil, shredded goat mozzarella

Taken from www.epicurious.com/recipes/member/views/zucchini-potato-frittata-1267616 (may not work)