Garden Series: Zucchini Fritatta

1 cup shredded frozen hash browns

1 medium zucchini, diced or grated, juices squeezed out

1 cup Parmesan cheese

1/2 cup sharp cheddar cheese

6-8 eggs

2 tbsp. minced onion

1/2 tsp. Kosher salt

2 green onions, diced

1 cup diced tomatoes for garnish

1/2 cup peppers diced for garnish

1 tbsp. olive oil

Preheat your oven to 400 degrees.

In a large oven proof skillet over medium heat, saute the hash browns in a little oil or butter until tender and golden. Then add the zucchini. Stir to mix together the potatoes and zucchini. Add the minced onion, kosher salt and continue cooking until the zucchini is almost cooked through.

Add the cheese, sprinkling on top evenly. Whisk together the eggs, and pour evenly over the cheese. Reduce the heat to low, and cover for 10 minutes. Remove the cover and finish baking in the oven for 4-5 more minutes. Garnish with tomatoes, peppers, onions, and serve hot.

Happy Frittata making! XO