Potato and Zucchini Frittata

Potato and Zucchini Frittata
15 Mins
Prep time
45 Mins
Cooking time
Serves 6

What you need

  • 2 large potatoes
  • 1 tablespoon olive oil
  • 1 red onion, cut into wedges
  • 1 zucchini, grated
  • 1 clove garlic, crushed
  • 1/2 cup semi-dried tomatoes
  • 125g PHILADELPHIA Block Cream Cheese, softened
  • 3/4 cup cream
  • 5 eggs
  • salt and pepper, to taste
  • 1 tablespoon KRAFT Grated Parmesan Cheese

How to make it

  1. MICROWAVE potatoes for 3 minutes on High. Allow to cool slightly, cut into 3cm chunks.
  2. HEAT oil in a 24cm non-stick frying pan, add potatoes and cook over a medium-high heat for 3-4 minutes until golden. Add onion, zucchini and garlic. Cook a further 5 minutes. Add tomatoes.
  3. COMBINE PHILLY, cream, eggs and seasonings until smooth. Pour over zucchini mixture. Allow to cook over a low heat for 10-15 minutes until almost cooked through.
  4. SPRINKLE with Parmesan and place under a hot grill until browned and cooked through. Serve hot or cold with a crisp salad.