2 medium zucchini, grated
1/2 tsp Brass Ring Original, divided
1 large potato, peeled and cut into eighths
1tbsp olive oil
5 large eggs, lightly beaten
1/4 lbs creamy feta, crumbled
1 cup Monterey Jack cheese, shredded
Trim ends of zucchini and grate. Place shredded zucchini in strainer, sprinkle with half the BR Original. Using small plate, press down to strain. Let stand 10 mins and squeeze with hands to remove any excess moisture.
Place potato pieces in a pot and cover with water, then bring to a boil. Simmer 10 - 15 mins until tender. Drain and mash, then allow to completely cool.
Preheat oven to 375 F
With olive oil, coat the bottom and sides of a 9" pie pan. Set pan on baking sheet to catch any overflow. Place pan and baking sheet in oven and heat for at least 5 mins to get hot.
In a large bowl, mix eggs, remaining BR Original, feta and 3/4 cup Monterey Jack cheese into the cooled mashed potatoes. Once mixed, stir in the zucchini.
Remove hot pie plate from oven and pour in the zucchini mixture, smoothing the top. Sprinkle with the remaining Monterey Jack cheese.
Place in oven and bake for 35 - 40 mins or until top is brown and the frittata is set in the middle.