Potato and Zucchini Frittata

Weekends are the best. Wouldn’t you agree? Especially when there’s good food to enjoy at a leisurely pace at home.

Every weekday morning, AJ and I wake up at 5 a.m., roll out of bed, and take the dog for a walk before the sun comes up. It helps her get some ya-yas out before we leave her home all alone for the day. But on the weekends, everything changes.

On the weekends, we get to sleep in until six thirty. Crazy, right?

Maybe this still seems incredibly early for you, but for us, the extra time in bed gives a more relaxed feel to the day ahead. Of course, the dog doesn’t always agree.

This is usually the latest weren’t allowed to continue our peaceful slumber, when Dedas decides it’s time to be awake and wanders around the bed, looking at us like, What’s going on, guys? Where’s my morning walk?

Then we get up, play with her for a while, and then hopefully get out for a bike ride before the fog burns off and the temperature begins to climb.

Last Saturday, this was exactly what our day looked like: after a quick pedal over to Madonna Mountain and a looooonnnnnggggg pedal to the top later, we found ourselves riding down Rock Garden.

I am not good at riding this trail, mostly for mental reasons, but I did a reasonable job this time. And just a little while later, we were back at home and this frittata was on its way to the table!

I really like frittata because it’s so versatile. Like a certain vegetable? Put it in a frittata, and your mind will be blown.

I love the transformation, and it’s pretty neat to see how adding a few eggs to some veggies turns them into the most amazing breakfast dish ever.

We made ours with some potatoes, a homegrown zucchini (!), and some red onion. I also threw in an extra half of a bell pepper that I found in the fridge, and I think it made our meal extra tasty.

So, what’s the plan? It’s super simple!

Cook the veggies a bit first, then pour some eggs mixed with parmesan cheese on top. Let the eggs mostly set, then pop the whole thing under the broiler for a few minutes to brown the top.

Served with a splash of hot sauce and a few slices of whole grain bread, or a green salad on the side, this make the perfect brunch.

It’s faster than pancakes and doesn’t make me feel guilty for eating a half gallon of maple syrup for breakfast like I would if I was enjoying something on the sweeter side (not that’s there’s anything wrong with that…).

If you’re in the mood for a savory breakfast or light lunch, try this dish!

Potato and Zucchini Frittata

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★★★★★

5 from 2 reviews

• Author: Raquel Smith
• Total Time: 20 minutes
• Yield: 4 servings 1x

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Description

An easy frittata recipe using everyone’s favorite summer vegetable – zucchini! Some potatoes, red onion, and bell pepper round out the flavor, and parmesan cheese tops it off. It’s the perfect way to start a summer weekend.

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Ingredients

Scale 1x2x3x

• 1 medium russet potato
• 2 Tbsp vegan margarine (or butter)
• 1/2 small red onion
• 1 medium zucchini
• 1/2 red bell pepper
• 8 eggs
• 1/2 cup grated parmesan cheese, divided
• Salt and freshly ground black pepper, to taste

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Instructions

1. Peel and cut your potato into a small 1-centimeter dice (or be sure to scrub well if you’re leaving the peel on). Warm the margarine in a 10- or 12-inch cast iron or other oven-proof skillet over medium-high heat. Add the potatoes and cook until tender and slightly browned on all sides, about 8-10 minutes.
2. Slice the red onion, cut the zucchini into half-moons, and dice the red bell pepper. When the potatoes are just about tender, add the vegetables and cook until they just start to brown and the zucchini just starts to get soft, about 4-5 minutes. Don’t overcook the squash – it’ll get watery.
3. Beat the eggs in a large bowl and mix in 1/3 cup of the parmesan cheese. Space the vegetables evenly around the pan and slowly pour the eggs on top. Crack some black pepper and sprinkle some salt on top of the eggs, and turn the heat down to medium. Cook until the eggs are almost set. The top should still be loose when the pan is tilted, with a firm layer below.
4. While the eggs cook, preheat the broiler.
5. Sprinkle the remaining parmesan over the eggs and place the pan about 2 inches below the hot broiler. Cook for 3-5 minutes until bubbly and browned on top. Remove, let cool for a few minutes, and slice to serve.

• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Category: Frittata
• Method: Stovetop, Broil
• Cuisine: Breakfast

Keywords: egg, potato, zucchini, breakfast, brunch, frittata

Whether you start your day with a lengthy exercise session or stay curled up under the covers as late as you can, this is the perfect meal to enjoy whenever you’re ready.

Simple, delicious, and nutrient-packed, made with fresh, seasonal produce, you’re going to love starting your day with this simple homemade meal.

What are your favorite ingredients to include in a homemade frittata? Let us know in the comments below, and leave a rating as well, once you’ve had a chance to try this recipe.

And take a look at our other savory egg recipes for a scrumptious breakfast:

• Mini Frittatas with Green Onions
• Spanish Chorizo and Potato Frittata
• Bacon Breakfast Cups
• Mini Puff Pastry Quiches
• Gruyere Quiche with Caramelized Onions and Peppers

Don’t forget to Pin It!

Photos by Raquel Smith, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published on XX. Last updated: February 25, 2023 at 13:30 pm.

Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.

About Raquel Smith

Raquel is a whole foods enthusiast, an avid mountain biker, and a dog lover. She works by day at Food Blogger Pro and formerly maintained her food blog "My California Roots" (now merged into Foodal).

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