Savory Veggie Potato Frittata

If you’re looking for a wholesome, hearty dish that blends the rich flavors of vegetables and cheese, this savory Veggie Potato Frittata is the perfect choice. Made with simple, everyday ingredients, this dish is great for breakfast, brunch, or even a light dinner. The frittata is packed with sautéed zucchini, mushrooms, onions, and seasoned with salt, black pepper, and paprika. Topped with gooey mozzarella, it’s not just a meal but a delightful experience in every bite. Whether you’re a seasoned cook or a beginner, this frittata is quick, easy, and sure to impress.

Full Recipe:

Ingredients:

  • Potato 🥔: 3 medium-sized potatoes, peeled and thinly sliced
  • Zucchini 🥒: 2 medium zucchinis, diced
  • Onion 🧅: 1 medium onion, finely chopped
  • Parsley 🌿: A small bunch, roughly chopped
  • Mushrooms 🍄: 1 cup of mushrooms, sliced (optional: brown mushrooms for extra flavor)
  • Eggs 🥚: 3 large eggs
  • Salt 🧂: 1 tsp or to taste
  • Black pepper 🌶️: ½ tsp or to taste
  • Paprika: ½ tsp for a hint of smokiness
  • Mozzarella: ½ cup shredded

Step-by-Step Instructions:

Step 1: Prepare the Ingredients
  • Begin by peeling and thinly slicing the potatoes. Use a mandoline slicer if you have one to ensure even, thin slices.
  • Dice the zucchini into small cubes and set aside.
  • Finely chop the onion and slice the mushrooms.
  • Crack the eggs into a bowl, whisk them together, and season with a pinch of salt, black pepper, and paprika.
Step 2: Cook the Vegetables
  • Heat a non-stick skillet over medium heat and add a tablespoon of oil.
  • Start by frying the potatoes until they’re golden and crispy. This should take about 8-10 minutes. Once they’re done, set them aside on a plate lined with paper towels to drain excess oil.
  • In the same skillet, add a little more oil if needed, then sauté the chopped onions until translucent.
  • Add the mushrooms and zucchini to the skillet. Sauté the vegetables together for 5-7 minutes, stirring occasionally until they’re softened and lightly browned. Season with salt, pepper, and paprika.
  • Add the parsley last, stirring it into the mixture for a burst of freshness.
Step 3: Assemble the Frittata
  • Preheat your oven to 375°F (190°C).
  • In an oven-safe skillet, layer the cooked potatoes at the bottom to form a base.
  • Pour the sautéed vegetable mixture evenly over the potatoes.
  • Pour the beaten eggs over the vegetables, gently shaking the skillet to let the eggs spread evenly.
  • Sprinkle shredded mozzarella cheese on top, ensuring that the entire surface is covered.
Step 4: Bake the Frittata
  • Transfer the skillet to the preheated oven and bake for about 15-20 minutes, or until the eggs are fully set and the cheese is melted and bubbly.
  • If you prefer a golden, crispy top, switch to the broiler for the last 2-3 minutes, watching closely to avoid burning.
Step 5: Serve
  • Once done, let the frittata cool for a couple of minutes before slicing into wedges. Serve hot with a sprinkle of fresh parsley on top for extra color and flavor.

Cooking Tips:

  1. Use a non-stick skillet: This will prevent the frittata from sticking and make it easier to transfer from the stove to the oven.
  2. Don’t overcook the eggs: Keep an eye on the oven in the last few minutes to avoid overcooking, as this can make the eggs rubbery.
  3. Customize your frittata: Feel free to swap out or add vegetables based on what’s in season or available in your kitchen. Spinach, bell peppers, or cherry tomatoes would be great additions.
  4. Cheese options: If you don’t have mozzarella, you can use other cheeses like cheddar, feta, or even parmesan for a different flavor profile.

Storage:

  • Refrigeration: Store leftover frittata in an airtight container in the fridge for up to 3 days. It can be enjoyed cold or reheated.
  • Freezing: You can also freeze frittata portions. Wrap individual slices in plastic wrap and store them in a freezer-safe bag or container for up to 1 month. To reheat, simply pop them into the oven or microwave until heated through.

Nutritional Facts (per serving):

  • Calories: Approximately 180
  • Protein: 10g
  • Fat: 8g
  • Carbohydrates: 15g
  • Fiber: 3g
  • Sugars: 2g
  • Cholesterol: 100mg
  • Sodium: 350mg
  • Vitamin A: 15% of the RDI
  • Vitamin C: 20% of the RDI
  • Calcium: 10% of the RDI
  • Iron: 8% of the RDI

FAQs:

  1. Can I make this frittata dairy-free? Yes! You can substitute the mozzarella with a dairy-free cheese alternative or simply omit the cheese entirely for a lighter version.
  2. Can I add meat to this frittata? Absolutely! You can add cooked bacon, ham, or sausage to the vegetable mixture if you prefer a heartier, meat-based frittata.
  3. What is the best pan to use for frittata? A cast iron skillet is perfect for making frittatas, as it retains heat well and can go from stovetop to oven seamlessly. However, any oven-safe, non-stick skillet will work.
  4. Can I use different vegetables? Yes! Frittatas are very versatile. Feel free to experiment with seasonal vegetables like bell peppers, spinach, kale, or tomatoes.
  5. How can I prevent the frittata from sticking? Make sure to use a good non-stick skillet or properly grease your cast iron pan before layering the ingredients. Additionally, cooking the vegetables first helps release moisture, which can also prevent sticking.

Conclusion:

The Savory Veggie Potato Frittata is a delicious, versatile dish that can be served for any meal of the day. With simple ingredients like potatoes, zucchini, mushrooms, onions, and mozzarella, this frittata packs a punch of flavor without requiring too much effort in the kitchen. It’s a dish you can easily customize to suit your preferences or whatever ingredients you have on hand. Whether you’re meal prepping or feeding a crowd, this frittata is sure to satisfy everyone at the table. Enjoy it fresh out of the oven or save it for later—either way, it’s a win!