Hakuna Matata Frittata: The No-Worries Dinner

May 9, 2014

When that age old question of “What’s for dinner?” leaves you speechless, don’t be troubled. Employ the worry-free philosophy — Hakuna Matata — and make a frittata!
If your fridge holds eggs and cheese, you’re in luck. Frittatas are one of those emergency meals that any resourceful cook can throw together in a hurry. This one uses leftover cooked potatoes, zucchini and onion, but you can substitute most any vegetable.
Heartier frittatas contain meat, but the combination of eggs and cheese is usually enough protein for the healthiest of appetites. Serve with a tossed green salad and a crisp, dry Chablis to make the meal complete.
Once you’ve mastered the frittata you’ll have a no worries dinner that you can turn to for the rest of your meal planning days.

Hakuna Matata Frittata Recipe

Ingredients
2 teaspoons olive oil
1 sliced zucchini
½ sliced red onion
1½ cup chopped cooked potatoes
3 whole eggs
6 egg whites
½ cup freshly grated Parmesan cheese
½ cup shredded mozzarella cheese
1 tablespoon parsley
Directions
You will need a 10” skillet with a lid.

In a medium bowl, whisk together the whole eggs, egg whites, cheeses and parsley. Set aside.

Heat olive oil in the pan over medium-high heat. Add sliced onion and zucchini and sauté until almost soft, about 5 minutes.
Add the chopped cooked potato to the skillet and stir.

Pour the egg mixture over the vegetables.

DO NOT STIR. Cover and cook over low heat for 10-15 minutes, or until the bottom is golden brown and the top is set.

Cut into four wedges and serve with salsa.

Nutrition per serving: 240 calories, 20 grams protein, 12 grams fat (5.3 saturated), 13 grams carbohydrates