Potato Zucchini Frittata

01Method

1. 1

   Set the oven to 400 degrees F (200 degrees C) and allow it to preheat fully.

2. 2

   Warm the oil in a 10-inch ovenproof skillet over medium heat. Add the onion and sauté for 2 to 3 minutes, then fold in the zucchini. Continue cooking, stirring occasionally, for about 3 more minutes.

3. 3

   Add the thawed hash brown potatoes and stir until warmed through, approximately 3 minutes. Season with a pinch each of salt and pepper.

4. 4

   Stir in the drained Rotel, then take the skillet off the heat. Use the back of a spoon to level the vegetable mixture into an even layer across the pan.

5. 5

   In a mixing bowl, whisk together the eggs, remaining salt and pepper, smoked paprika, Mexican oregano, and red pepper flakes. Blend in the milk and sour cream until smooth. Pour the egg mixture over the vegetables, gently shaking the skillet to release any air pockets. Scatter the cheddar cheese evenly over the top.

6. 6

   Place the skillet in the center of the oven and bake until a knife inserted in the middle comes out clean, 25 to 30 minutes. Let the frittata rest for about 5 minutes after removing from the oven.

7. 7

   Top with sliced green onions, fresh parsley, and tomato slices before serving warm.