Description
This Savory Zucchini and Potato Frittata is a delicious, one-pan meal that works for breakfast, brunch, or a light dinner. It combines crispy potatoes, tender zucchini, caramelized onions, and creamy Parmesan eggs into a rich and flavorful dish. Best of all, it’s easy to make and perfect for meal prep!
Ingredients
Scale
- 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.
Notes
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezing: Slice and wrap frittata pieces tightly, then freeze for up to 3 months.
- Dairy-Free Option: Use almond or coconut milk and a dairy-free cheese substitute.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Stovetop & Oven-Baked
- Cuisine: Italian-inspired