Savory Zucchini and Potato Frittata

Savory Zucchini and Potato Frittata

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Savory Zucchini and Potato Frittata Recipe

Looking for a wholesome, protein-packed dish that’s quick to make and bursting with flavor? This savory zucchini and potato frittata might just become your new go-to recipe. Whether you’re serving it for breakfast, brunch, or a light dinner, this dish is gluten-free, packed with vegetables, and satisfies both comfort food cravings and healthy eating goals.

In this article, you’ll learn everything about this delicious frittata—ingredients, step-by-step cooking method, helpful tips, serving ideas, and how to store leftovers like a pro.

Why You’ll Love This Frittata

This zucchini and potato frittata recipe stands out because it’s:

  • Simple and made with pantry staples

  • Customizable with other veggies or proteins

  • High in protein thanks to eggs and optional cheese

  • Perfect for meal prep, since it tastes just as good cold

  • Naturally gluten-free and vegetarian-friendly

If you’ve ever made a traditional Spanish tortilla or Italian frittata, you’ll notice this version is a tasty cross between the two—with crispy potatoes, tender zucchini, and golden eggs forming the perfect bite.

Curious about the differences between a frittata and an omelet? This article from Serious Eats breaks it down in delicious detail.

Ingredients You’ll Need

Here’s a breakdown of everything required to make a zucchini and potato frittata:

Core Ingredients

  • 1 medium zucchini, sliced thin

  • 2 medium Yukon Gold potatoes, peeled and diced

  • 1 small yellow onion, finely chopped

  • 6 large eggs

  • ¼ cup milk (whole or plant-based)

  • ½ cup grated Parmesan or sharp cheddar (optional)

  • 2 tablespoons olive oil

  • Salt and black pepper to taste

Optional Add-ins

  • Fresh herbs: parsley, basil, or chives

  • Garlic, red pepper flakes, or smoked paprika for extra flavor

  • Crumbled feta or goat cheese for a tangy kick

  • Cooked bacon or sausage for added protein

For more frittata flavor inspiration, check out Bon Appétit’s frittata guide.

Step-by-Step Instructions

Follow these simple steps to create a fluffy, golden-brown zucchini and potato frittata:

1. Prepare the Veggies

  • Wash and thinly slice the zucchini (rounds or half-moons work well).

  • Peel and dice the potatoes into small, even cubes.

  • Finely chop the onion and any optional herbs.

2. Cook the Potatoes

  • Heat 1 tablespoon of olive oil in a large nonstick or oven-safe skillet over medium heat.

  • Add the diced potatoes and sauté for 8–10 minutes until golden and fork-tender.

  • Add the onion and cook for another 2–3 minutes.

3. Add Zucchini

  • Stir in the zucchini slices and cook for 4–5 minutes until soft but not mushy.

  • Season the mixture with salt, pepper, and any desired spices.

4. Whisk the Eggs

  • In a large bowl, beat the eggs with milk and a pinch of salt and pepper.

  • Stir in the grated cheese and fresh herbs (if using).

5. Combine & Cook

  • Pour the egg mixture evenly over the sautéed veggies.

  • Let it cook undisturbed on the stovetop for 2–3 minutes until the edges start to set.

6. Finish in the Oven

  • Transfer the skillet to a preheated oven at 375°F (190°C).

  • Bake for 10–15 minutes or until the top is set and lightly golden.

✅ Pro Tip: If you don’t have an oven-safe skillet, transfer the mixture to a greased baking dish before baking.

Tips for the Perfect Frittata

  • Use starchy potatoes like Yukon Gold or russets—they hold their shape and absorb flavor beautifully.

  • Don’t overbeat the eggs—gentle whisking leads to a fluffy, not rubbery, texture.

  • Pre-cook watery vegetables like zucchini to avoid a soggy center.

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