Marisa's Healthy Kitchen

I love frittatas! They are so simple and make a big meal in not a lot of time. They work great for breakfast, lunch or dinner! I love that this meal has veggies and protein all in one. I guess this can be considered a one skillet meal, which saves on the cleaning! I love the combo of the soft potatoes, the creamy goat cheese and crunchy pumpkin seeds. MMM!! I am not a big cilantro fan, so this can easily be made leaving that sauce out.

Zucchini, Potato and Goat Cheese Frittata with Cilantro Sauce

Cilantro Sauce:

2 cloves garlic
1/2 cup olive oil
2 tablespoons lemon juice
1 bunch cilantro
1 chile pepper (serano or jalepeno)
1/2 teaspoon ground cumin
1/2 teaspoon salt

Frittata:

12 large organic eggs
2 tablespoon olive oil
2 small onion, chopped
3-4 small potatoes, thinly sliced
1 zucchini, chopped
1/2 cup goat cheese, crumbled
1/4-1/2 cup pumpkin seeds, toasted
couple pinches of salt

1. Preheat oven to 450 degrees
2. Make the cilantro sauce by pureeing the garlic, olive oil, lemon juice, cilantro, chile, cumin, and salt until very smooth. Taste and add more salt if needed and set aside.
3. In a bowl whisk the eggs with a small pinch of salt. Set aside. In a 10-12 inch ovenproof skillet over medium-high heat add the olive oil, onion, and another pinch of salt. Saute, stirring, until the onion starts to brown, around 5 – 7 minutes. Add the potatoes and zucchini and cover. Cook for another 3  minutes or so. Empty skillet into a bowl and set aside.
4. Turn down heat to medium-low and add eggs to the skillet and cook for 5 minutes until eggs are set on the bottom. Add a few tablespoons of the cilantro sauce and add potato zucchini mixture.
5. Turn off stove and place skillet in the oven for about 10-13 minutes. Add the goat cheese and pumpkin seeds on top and put back in the oven for 2 minutes. Remove from oven carefully since it will be super hot.
6. Cut into slices and drizzle sauce on top. Serve. Enjoy 🙂