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Zucchini-Feta Frittata
Ingredients
  • 3 medium zucchini (1 ¼ pounds)
  • ¼ teaspoon salt
  • 1 large Yukon Gold or Yellow Finn potato (½ pound), peeled and cut into eighths
  • 1 tablespoon olive oil
  • 5 large eggs, lightly beaten
  • ¼ teaspoon freshly ground black pepper
  • ¼ pound creamy feta, crumbled (about 1 cup)
  • 1 cup Monterey Jack cheese
Steps
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