Potato and Zucchini Frittata
Ingredients
- 1 small russet potato, peeled and cut into 1/2-inch cubes
- 4 large eggs
- 2 egg whites
- 2 tablespoons coarsely chopped fresh cilantro leaves
- 3/4 teaspoon salt
- 1/4 teaspoon hot sauce
- 1 tablespoon olive oil
- 1 garlic clove, minced
- 1 small onion, finely chopped
- 1 small zucchini (about 6 ounces), grated and squeezed dry in clean kitchen towel
- 1/2 cup queso fresco (2 ounces)
- 2 strips cooked crumbled turkey bacon, optional
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