Looking for a versatile dish that works for breakfast, lunch, or dinner? This Zucchini and Potato Frittata is the perfect solution. Packed with tender potatoes, fresh zucchini, and savory onions, this hearty frittata is held together by a rich, creamy egg mixture, enhanced with the nutty flavor of Parmesan cheese. It’s easy to make, deliciously satisfying, and can be served warm or cold, making it an ideal dish for a family meal, brunch gathering, or quick weeknight dinner. This frittata showcases simple ingredients in the most flavorful way.
Ingredients:
- 1 tablespoon olive oil
- 2 tablespoons butter, divided
- 2 cups peeled and cubed potatoes (cut into ¼-inch cubes)
- Salt and pepper, to taste
- 3 cups zucchini, sliced into quarter-moons (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:
- Prepare the Potatoes:
Heat a large, oven-safe skillet over medium heat and add the olive oil and 1 tablespoon of butter. Season the potatoes with salt and pepper, then cook for 8-10 minutes, stirring occasionally, until they are golden brown on the outside and tender on the inside. Once done, remove the potatoes from the skillet and set them aside. - Sauté the Zucchini and Onions:
In the same skillet, add the remaining tablespoon of butter. Once melted, add the sliced zucchini and diced onions. Season lightly with salt and pepper, then sauté for 5-7 minutes, or until the zucchini is tender and the onions are soft and translucent. Stir occasionally to ensure even cooking. When done, return the cooked potatoes to the skillet, combining all the vegetables. - Prepare the Egg Mixture:
Whisk in the heavy cream until the mixture is smooth and well-combined. Stir in the freshly shredded Parmesan cheese, then season with a pinch of salt and pepper to taste. - Pour the Eggs into the Skillet:
Once the vegetables are ready and evenly distributed in the skillet, pour the egg mixture over the top. Use a spatula to gently spread the mixture so it covers all the ingredients evenly. - Cook the Frittata on the Stovetop:
Lower the heat to medium-low and cook the frittata on the stovetop for 3-5 minutes, just until the edges begin to set. The center should still be soft and not fully cooked. - Bake the Frittata:
Preheat your oven to 375°F (190°C). Once the frittata has set around the edges, transfer the skillet to the oven and bake for 12-15 minutes, or until the eggs are fully cooked and the frittata is golden on top. - Garnish and Serve:
When the frittata is finished baking, take it out of the oven and let it cool for a few minutes. For an added burst of flavor, top with freshly grated Parmesan cheese before serving. Cut the frittata into wedges and serve while still warm. It complements a fresh salad or a slice of crusty bread, creating a satisfying meal.
Conclusion:
This Zucchini and Potato Frittata is a versatile, flavorful dish that’s perfect for any occasion. Whether you’re looking for a healthy breakfast, a satisfying lunch, or a quick and easy dinner, this frittata delivers. With its combination of tender potatoes, fresh zucchini, and savory Parmesan, it’s a simple yet satisfying meal. Serve it warm or cold, and enjoy the hearty, comforting flavors of this delightful frittata!