Potato Zucchini and Onion Bake with Mozzarella
Ingredients
- 1 1/2 lb. (675 g) potatoes
- 1 (200 g) zucchini
- 2 tablespoons (30 ml) olive oil
- 2 (110 g) white onion, thinly sliced
- 1/2 teaspoon (2.5 g) salt, divided
- 1/2 teaspoon (1 g) black pepper, divided
- 3 (60 g) whole eggs
- 1 (125 g) red bell pepper, diced
- 1 cup (120 g) shredded Mozzarella cheese
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Nutrition Facts
- Energy:228 calories
- Fat:8.5 g
- Carbohydrates:36.9 g
- Protein:9.5 g
- Sodium:282 mg
Method
- 1. Grate the potatoes and the zucchini.
- 2. Heat half of the oil in a big pan over low heat. Add the onions and cook them for 5 minutes, covered. Stir occasionally.
- 3. Add the potatoes and stir while cooking for about 3 minutes. Season with salt and pepper. Remove it from heat and allow to cool to room temperature.
- 4. In a different bowl, whisk the eggs and season with some salt and pepper.
- 5. Mix the eggs, bell pepper, potatoes, and zucchini together.
- 6. Pour the egg-veggie mixture in a baking dish that can fit into your Air Fryer basket. Preheat your Air Fryer to 350 F (175 C).
- 7. Cook for 30-40 minutes. Sprinkle with mozzarella on the last 15 minutes of cooking time. Allow to cool slightly.
- 8. Serve and enjoy.
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