Thank you, Nonna Pia

Frittata with zucchini, potatoes, and onions. Thank you,@Nonna Pia for inspiring me to make my mom’s version and bringing back so many beautiful childhood memories. #frittata #italianfood #comfortfood #fyp #foryoupage Ingredients: * 1 potato, diced * 1 zucchini, diced * 1/2 onion, diced * Salt and pepper, to taste * About 1/4 cup oil for frying Egg Mixture: * 5 eggs * 1/2 cup Pecorino Romano * 1/3 cup milk * 1 teaspoon dried parsley * 1 teaspoon paprika Directions: Cut the potato, zucchini, and onion into small cubes. Heat about 1/4 cup of oil in a large skillet over medium heat. Add the vegetables, season with salt and pepper, and cook for about 10 minutes, stirring occasionally, until tender. Meanwhile, whisk together the eggs, Pecorino Romano, milk, dried parsley, and paprika. I didn’t add extra salt because the Pecorino Romano is salty enough for me, but if you like a little more salt, you can add it to the egg mixture. Once the vegetables are cooked, pour the egg mixture evenly over the top. Gently move it around so the eggs are evenly distributed. Continue cooking over medium heat until the eggs begin to set. Place a large plate over the skillet and carefully flip the frittata onto the plate. Slide it back into the skillet and cook for about 5 more minutes, until the second side is golden brown. Flip it onto a clean serving plate, slice, and enjoy!