Melodie's Fritada
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 127.8
- Total Fat: 7.5 g
- Cholesterol: 187.3 mg
- Sodium: 226.3 mg
- Total Carbs: 7.6 g
- Dietary Fiber: 1.2 g
- Protein: 7.8 g
View full nutritional breakdown of Melodie's Fritada calories by ingredient
Introduction
One pan breakfast, brunch, or anytime meal in one. One pan breakfast, brunch, or anytime meal in one.Number of Servings: 4
Ingredients
-
2 tsp vegetable oil, divided
1 shallot diced
1 scallion (green onion) chopped
1 cup diced zucchini (about half of a medium one)
1 small red potato diced or yukon gold
4 eggs
1/4 cup low fat milk
1/2 cup shredded cheddar cheese
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp kosher salt
1/2 tsp black pepper
1/4 tsp cayenne pepper
Tips
Omit cayenne if you don't like spicy.
Make sure that the zucchini and potato are all about the same sized little cubes to help with evenly cooking them.
Amounts for seasonings is approximate, I usually just sprinkle them from the container.
Directions
1. Heat 1 tsp oil in non-stick 10 or 11 inch skillet over medium heat for about a minute.
2. Add shallot, scallion, & zucchini to pan. Sprinkle with a pinch of salt and dash of pepper. Let cook without stirring for about a minute then stir and move them to one side of pan.
3. Add other tsp oil to pan then diced potato to the cleared part of the pan. Again, season the potato with a pinch of salt & pepper and let it sit still for about 2 minutes to let it brown. After the two minutes you can mix the potatoes in with the zucchini and shallot and scallion. Season all with a little more salt & pepper to taste, 1/2 tsp each of garlic power & onion powder and a tiny sprinkle of cayenne pepper. Stir to distribute spices. Add about 2 tablespoons of water to pan and cover with lid and turn heat down to low.
4. Mix the eggs with the milk and also season with the salt and pepper, 1/2 tsp each garlic and onion powder & a pinch of cayenne. Mix well with a fork.
5. Check to see that zucchini & potato have cooked through then pour eggs over all. Cover again and let cook for about 5 minutes.
6. Remove lid and sprinkle cheese over top until it melts.
7. Cut into
Serving Size: 4 meal size portions or 8 side
2. Add shallot, scallion, & zucchini to pan. Sprinkle with a pinch of salt and dash of pepper. Let cook without stirring for about a minute then stir and move them to one side of pan.
3. Add other tsp oil to pan then diced potato to the cleared part of the pan. Again, season the potato with a pinch of salt & pepper and let it sit still for about 2 minutes to let it brown. After the two minutes you can mix the potatoes in with the zucchini and shallot and scallion. Season all with a little more salt & pepper to taste, 1/2 tsp each of garlic power & onion powder and a tiny sprinkle of cayenne pepper. Stir to distribute spices. Add about 2 tablespoons of water to pan and cover with lid and turn heat down to low.
4. Mix the eggs with the milk and also season with the salt and pepper, 1/2 tsp each garlic and onion powder & a pinch of cayenne. Mix well with a fork.
5. Check to see that zucchini & potato have cooked through then pour eggs over all. Cover again and let cook for about 5 minutes.
6. Remove lid and sprinkle cheese over top until it melts.
7. Cut into
Serving Size: 4 meal size portions or 8 side