Cucumber and Potato Frittata

This delightful frittata combines the freshness of cucumbers with the heartiness of potatoes and protein-packed eggs. It's a quick and nutritious meal perfect for breakfast or lunch.

Steps

1. In a skillet, heat the olive oil over medium heat. 2. Add the diced potatoes and sauté until they are golden brown and tender, about 10 minutes. 3. In a bowl, whisk together the eggs, salt, and pepper. 4. Stir in the diced cucumber once the potatoes are cooked. 5. Pour the egg mixture over the potatoes and cucumbers in the skillet. 6. Cook on medium-low heat until the eggs are set around the edges, then cover and cook for another 5 minutes or until fully set. 7. Slide the frittata onto a plate, garnish with fresh herbs, and serve warm.

1 medium cucumber, diced 2 large eggs 1 medium potato, peeled and diced 1 tablespoon olive oil Salt and pepper to taste Fresh herbs (like dill or parsley) for garnish