Savory Zucchini and Potato Frittata – A Hearty, Flavorful Meal

There’s something incredibly comforting about a Savory Zucchini and Potato Frittata. Whether you need a quick breakfast, a protein-packed brunch, or a light dinner, this dish is nutritious, easy to make, and bursting with flavor.

With golden, crispy potatoes, tender zucchini, caramelized onions, and a rich, cheesy egg mixture, this frittata is a one-pan meal that’s both satisfying and wholesome. The best part? You can serve it warm or cold, making it an excellent option for meal prep or quick leftovers.

If you love Italian-inspired dishes with fresh, simple ingredients, this frittata will quickly become a favorite in your kitchen!

Why You’ll Love This Savory Zucchini and Potato Frittata

✔ Easy One-Pan Recipe – No complicated steps, just simple ingredients cooked in one skillet.
✔ Nutrient-Rich & Wholesome – Loaded with vegetables, protein, and healthy fats.
✔ Versatile & Customizable – Swap in your favorite veggies, cheeses, or meats.
✔ Great for Meal Prep – Enjoy it hot or cold, perfect for make-ahead meals.
✔ Naturally Gluten-Free – A grain-free and satisfying dish that’s filling without being heavy.

Whether you enjoy it for breakfast, brunch, or a light dinner, this frittata is a delicious and effortless way to use up fresh zucchini and potatoes!

Ingredients for Savory Zucchini and Potato Frittata

Here’s everything you need to create this flavorful and hearty dish:

Category	Ingredient	Amount
Cooking Base	Olive oil	1 tbsp
	Butter, divided	2 tbsp
Vegetables	Potatoes, peeled and cubed	2 cups
	Zucchini, sliced into quarter-moons	3 cups
	Onion, diced	1 cup
Egg Mixture	Large eggs	8
	Heavy cream	⅓ cup
	Parmesan cheese, shredded	½ cup (plus extra for garnish)
Seasoning	Salt & pepper	To taste

How to Make Savory Zucchini and Potato Frittata

1. Preheat and Prepare the Skillet

• Preheat oven to 375°F (190°C).
• In a large oven-safe skillet (preferably cast iron), heat olive oil and 1 tbsp of butter over medium heat.

2. Cook the Potatoes

• Add cubed potatoes, season with salt and pepper, and cook for 8–10 minutes, stirring occasionally.
• Potatoes should be crispy on the outside and soft inside.
• Remove and set aside on a plate.

3. Sauté the Zucchini and Onions

• In the same skillet, add remaining butter, then toss in the zucchini slices and diced onions.
• Season lightly and cook for 5–6 minutes, until zucchini is tender and onions are translucent.

4. Prepare the Egg Mixture

• In a mixing bowl, whisk together eggs, heavy cream, Parmesan cheese, salt, and pepper.

5. Assemble the Frittata

• Return the cooked potatoes to the skillet, spreading them evenly.
• Pour the egg mixture over the vegetables, tilting the pan so it spreads evenly.
• Cook on low heat for 2–3 minutes, until the edges start to firm up.

6. Bake Until Set

• Transfer the skillet to the preheated oven and bake for 10–15 minutes, until the center is set and golden brown.
• (Optional) Sprinkle extra Parmesan on top during the final minutes.

7. Serve and Enjoy

• Let the frittata cool slightly before slicing.
• Garnish with fresh herbs or extra Parmesan and serve warm.

Tips for a Perfect Frittata

⭐ Use a Cast-Iron Skillet – It retains heat well and gives the frittata a crispy, golden crust.
⭐ Avoid Overcooking – The frittata should be set but not dry. It will continue to cook slightly after removing from the oven.
⭐ Customize the Recipe – Add mushrooms, bell peppers, sun-dried tomatoes, or feta cheese for extra flavor.
⭐ Let it Rest Before Slicing – This keeps the frittata firm and easy to serve.
⭐ Make it Dairy-Free – Swap heavy cream for almond milk or coconut milk and use dairy-free cheese.

Nutritional Information (Per Serving)

Nutrient	Amount
Calories	~220 kcal
Protein	10g
Carbohydrates	12g
Fat	14g
Fiber	2g

This protein-packed, low-carb frittata is a fantastic healthy meal option!

Best Ways to Serve a Zucchini and Potato Frittata

🥖 With Crusty Bread – A slice of fresh sourdough makes a perfect side.
🥗 Alongside a Fresh Salad – Serve with a simple arugula or tomato salad.
🥑 With Avocado Slices – Adds creaminess and healthy fats.
🍷 As a Light Dinner with Wine – Pair with a glass of white wine or sparkling water.
🌶 With Hot Sauce or Salsa – Adds a spicy kick to balance the flavors.

Whether you’re serving it for brunch or dinner, this versatile dish pairs beautifully with a variety of sides!

Common Mistakes to Avoid

❌ Overcooking the Eggs – This can make the frittata rubbery and dry.
❌ Using Too Much Liquid – Stick to the ⅓ cup of cream for a fluffy texture.
❌ Skipping the Preheating – Ensure your oven is fully heated before baking.
❌ Not Seasoning Enough – Potatoes and zucchini absorb seasoning, so don’t be shy!
❌ Forgetting to Grease the Pan – This prevents sticking and makes cleanup easier.

Follow these simple tips, and you’ll have a perfectly cooked frittata every time!

Frequently Asked Questions (FAQ)

1. Can I make this frittata ahead of time?

Yes! Store it in the fridge for up to 4 days. Reheat in the oven or enjoy cold!

2. Can I freeze frittata?

Absolutely! Slice and wrap tightly, then freeze for up to 3 months. Reheat in a 350°F (175°C) oven.

3. Can I use sweet potatoes instead of regular potatoes?

Yes! Sweet potatoes add a natural sweetness and extra fiber.

4. How do I make this frittata keto-friendly?

Replace the potatoes with cauliflower or extra zucchini for a low-carb version.

5. What other cheeses work well in a frittata?

Try cheddar, mozzarella, goat cheese, or Gruyère for different flavors.

6. Do I have to bake the frittata?

Not necessarily! Cover the skillet and cook on low heat for 10–12 minutes until set.

Final Thoughts

This Savory Zucchini and Potato Frittata is an easy, delicious, and nutritious dish that works for any meal of the day. It’s packed with protein, fresh vegetables, and cheesy goodness, making it a satisfying meal that’s both healthy and comforting.

Why not try making this flavorful, one-pan frittata today? Your taste buds will thank you!

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