This Savory Zucchini and Potato Frittata is a perfect blend of hearty potatoes, tender zucchini, and rich Parmesan, all bound together in a fluffy egg mixture. Great for breakfast, brunch, or even a light dinner, this versatile frittata is simple to make and packed with flavor. Serve it warm or at room temperature, and enjoy the comforting combination of veggies, cheese, and eggs in every bite.
Ingredients:
- 1 tablespoon olive oil
- 2 tablespoons butter, divided
- 2 cups potatoes, peeled and cubed into ¼-inch pieces
- Salt and pepper, to taste
- 3 cups zucchini, sliced into quarter-moon shapes, ⅛ inch thick
- 1 cup diced onions
- 8 large eggs
- ⅓ cup heavy cream
- ½ cup freshly shredded Parmesan cheese (plus extra for garnish, if desired)
Instructions:
- Preheat and Prepare Pan: Preheat the oven to 375°F (190°C). In a large, oven-safe skillet (preferably cast iron), heat the olive oil and 1 tablespoon of butter over medium heat.
- Cook the Potatoes: Add the cubed potatoes to the skillet and season with salt and pepper. Sauté for 8–10 minutes, stirring occasionally, until the potatoes are crispy and soft. Remove from the skillet and set aside on a plate.
- Sauté Zucchini and Onions: In the same skillet, add the remaining tablespoon of butter. Add the zucchini slices and diced onions, seasoning lightly with salt and pepper. Cook for about 5–6 minutes, or until the zucchini is tender and the onions are translucent.
- Combine Eggs and Cream: In a mixing bowl, whisk together the eggs, heavy cream, and Parmesan cheese until well combined. Season lightly with salt and pepper.
- Assemble the Frittata: Return the cooked potatoes to the skillet, spreading them evenly with the zucchini and onions. Pour the egg mixture over the vegetables, tilting the pan to ensure it spreads evenly. Allow it to cook without stirring for 2–3 minutes, or until the edges begin to firm up.
- Bake: Transfer the skillet to the preheated oven and bake for 10–15 minutes, or until the frittata is set in the center and lightly golden on top. For an extra touch, sprinkle additional Parmesan over the top in the final minutes of baking.
- Serve: Let the frittata cool slightly before slicing. Serve hot, topped with extra Parmesan or fresh herbs for added flavor, if desired.
Conclusion
This Zucchini and Potato Frittata is a delicious, easy-to-make dish that’s ideal for any meal of the day. It’s flavorful, filling, and packed with nutritious vegetables and protein. Enjoy it warm out of the oven or at room temperature – either way, it’s a wholesome, satisfying meal that’s sure to please.
Savory Zucchini and Potato Frittata
A fluffy frittata filled with tender zucchini,golden potatoes, and Parmesan cheese – perfect for any time of day.
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons butter divided
- 2 cups potatoes peeled and cubed into ¼-inch pieces
- Salt and pepper to taste
- 3 cups zucchini sliced into quarter-moon shapes, ⅛ inch thick
- 1 cup diced onions
- 8 large eggs
- ⅓ cup heavy cream
- ½ cup freshly shredded Parmesan cheese plus extra for garnish, if desired
Instructions
- Preheat and Prepare Pan: Preheat the oven to 375°F (190°C). In a large, oven-safe skillet (preferably cast iron), heat the olive oil and 1 tablespoon of butter over medium heat.
- Cook the Potatoes: Add the cubed potatoes to the skillet and season with salt and pepper. Sauté for 8–10 minutes, stirring occasionally, until the potatoes are crispy and soft. Remove from the skillet and set aside on a plate.
- Sauté Zucchini and Onions: In the same skillet, add the remaining tablespoon of butter. Add the zucchini slices and diced onions, seasoning lightly with salt and pepper. Cook for about 5–6 minutes, or until the zucchini is tender and the onions are translucent.
- Combine Eggs and Cream: In a mixing bowl, whisk together the eggs, heavy cream, and Parmesan cheese until well combined. Season lightly with salt and pepper.
- Assemble the Frittata: Return the cooked potatoes to the skillet, spreading them evenly with the zucchini and onions. Pour the egg mixture over the vegetables, tilting the pan to ensure it spreads evenly. Allow it to cook without stirring for 2–3 minutes, or until the edges begin to firm up.
- Bake: Transfer the skillet to the preheated oven and bake for 10–15 minutes, or until the frittata is set in the center and lightly golden on top. For an extra touch, sprinkle additional Parmesan over the top in the final minutes of baking.
- Serve: Let the frittata cool slightly before slicing. Serve hot, topped with extra Parmesan or fresh herbs for added flavor, if desired.