Savory Zucchini and Potato Frittata

This post may contain affiliate links learn more

This savory zucchini and potato frittata is a delicious and satisfying meal that’s perfect for breakfast, brunch, or a light dinner. The combination of eggs, milk, zucchini, potatoes, and fresh herbs creates a fluffy, flavorful dish that everyone will enjoy. Whether you’re looking for something quick and easy or a nutritious meal to feed the family, this frittata is a great choice.

Preparation, Cook, and Total Times

Preparation Time: 15 minutes

Cooking Time: 20-25 minutes
Total Time: 35-40 minutes
Servings: 4 servings

Cuisine This frittata is inspired by Italian cuisine, where frittatas are commonly enjoyed as a versatile, all-in-one meal. The mix of vegetables, eggs, and herbs is typical of Mediterranean cooking, providing a balance of flavors and textures.

Full List of Ingredients

3 eggs

300 ml milk
140 g flour
1 teaspoon baking powder

1 zucchini, grated
1 potato, peeled and grated
Salt, to taste

Spring onions, chopped (for garnish)
Fresh parsley, chopped (for garnish)
Plant oil (for cooking)

Step-by-Step Cooking Directions

Prepare the Vegetables:
- Start by grating the zucchini and potato using a box grater. Place the grated vegetables in a clean kitchen towel or cheesecloth and squeeze out any excess moisture. This will help prevent the frittata from becoming soggy.
- Chop the spring onions and set them aside.
Prepare the Egg Mixture:
- In a large bowl, whisk together 3 eggs, 300 ml of milk, and 140 g of flour until smooth. Add 1 teaspoon of baking powder and a pinch of salt to the mixture, and continue whisking to combine.
Cook the Vegetables:
- Heat 1-2 tablespoons of plant oil in a skillet over medium heat. Add the grated potato and zucchini, sautéing them for about 5-7 minutes until they soften and begin to turn golden. Stir occasionally to prevent burning.
Combine the Mixture:
- Once the vegetables are cooked, pour the egg mixture over them in the skillet. Stir in the chopped spring onions and fresh parsley. Reduce the heat to low and cook for another 5-10 minutes, allowing the eggs to set.
Finish the Frittata:
- If you’d like to finish the frittata in the oven, preheat your oven to 180°C (350°F). Once the edges of the frittata are golden and the center is nearly set, transfer the skillet to the oven and bake for 10-15 minutes, or until fully set and golden on top. Alternatively, you can cover the skillet and cook on the stovetop for another 5 minutes until the frittata is cooked through.
Serve:
- Once the frittata is done, remove it from the heat and let it cool slightly. Garnish with additional chopped parsley and spring onions before serving.

Nutritional Information (Per Serving)

Calories: 220 kcal
Protein: 9 g
Carbohydrates: 15 g

Fat: 14 g
Fiber: 3 g
Sugars: 4 g

Sodium: 300 mg
Cholesterol: 185 mg

The Origins and Popularity of the Recipe Frittatas are a staple in Italian cuisine and are often made with eggs, vegetables, and sometimes meat or cheese. They are incredibly versatile and can be enjoyed at any meal. The zucchini and potato combination in this frittata is a nod to Mediterranean cuisine, where fresh, seasonal vegetables are a key part of everyday cooking. This recipe is perfect for using up leftover vegetables and is a nutritious, comforting dish for any time of the day.

Reasons Why You’ll Love This Recipe

Quick and Easy: This frittata comes together quickly, making it a great option for busy mornings or lazy weekend brunches.
Healthy and Filling: Packed with vegetables and protein-rich eggs, this frittata is both filling and nutritious.

Customizable: Feel free to experiment with different vegetables, herbs, or even cheese to suit your tastes.
Low in Carbs: This frittata is relatively low in carbs, making it suitable for low-carb diets.

Health Benefits

Rich in Protein: Eggs provide a great source of protein, which is essential for muscle repair and overall health.
High in Fiber: Zucchini and potatoes are high in fiber, which helps support digestion and maintain a healthy gut.
Packed with Vitamins: Zucchini is a good source of Vitamin C, while potatoes provide potassium, both of which support immune health and help regulate blood pressure.

Versatile and Light: This dish is relatively low in calories and fat, making it an excellent choice for a light, healthy meal.

Serving Suggestions

With a Side Salad: Pair this frittata with a simple green salad or a side of fresh fruit for a complete meal.

With Toast: Serve the frittata with a slice of whole-grain toast or crusty bread to soak up any leftover egg mixture.
For Brunch: This frittata makes a great addition to a brunch spread, alongside other dishes like quiche, pastries, or yogurt.

Cooking Tips

Use a Non-stick Skillet: A non-stick skillet is essential to prevent the frittata from sticking and making it easier to flip or transfer to the oven.
Don’t Overcook: Be careful not to overcook the frittata; the eggs should be set but still moist in the center for the best texture.
Add Cheese for Extra Flavor: If desired, add shredded cheese like cheddar, mozzarella, or feta to the egg mixture for added richness and flavor.

Variations to Try

Meat Version: Add cooked bacon, sausage, or ham for a heartier frittata.
Cheese Lovers: Mix in your favorite cheese or sprinkle cheese on top for a cheesy, savory frittata.

Vegetarian Delight: Add more vegetables like bell peppers, spinach, or mushrooms for a colorful and nutritious twist.
Spicy Version: Spice things up by adding a pinch of chili flakes or jalapeños for extra heat.

Conclusion This Savory Zucchini and Potato Frittata is a delicious, versatile dish that’s perfect for any meal. With its creamy egg base, tender vegetables, and fresh herbs, it’s a healthy and satisfying option that’s easy to make and full of flavor. Whether you’re serving it for breakfast, brunch, or dinner, this frittata will be a hit with everyone at the table.

10 Comprehensive FAQ Section

Can I make this frittata ahead of time? Yes, you can prepare the frittata ahead of time and store it in the refrigerator for up to 2 days. Reheat it in the oven or microwave before serving.

Can I use a different type of cheese? Yes, you can use any cheese you like, such as cheddar, mozzarella, or feta. Just make sure the cheese melts well.
Can I use frozen vegetables? Yes, frozen vegetables like spinach or peas can be used in this recipe. Just make sure to thaw and drain them well before adding to the frittata.
How do I make this dish vegan? You can replace the eggs with a flaxseed or chia seed egg substitute and use dairy-free milk and cheese for a vegan version.

Can I add meat to this frittata? Yes, you can add cooked bacon, sausage, or ham to the filling for a non-vegetarian version.
How do I store leftovers? Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Can I bake this frittata in the oven instead of on the stovetop? Yes, you can bake the frittata at 180°C (350°F) for 20-25 minutes until fully set and golden on top.

What can I serve with this frittata? You can serve this frittata with a green salad, avocado, or a side of fresh fruit for a balanced meal.
Can I freeze this frittata? Yes, you can freeze the frittata for up to 1 month. Wrap it tightly in plastic wrap and foil before freezing, and reheat in the oven when ready to serve.
How do I know when the frittata is done? The frittata is done when the eggs are fully set and the top is golden. If using the stovetop, make sure to cover it and let it cook gently to prevent burning.