Potato zucchini frittata combines hearty potatoes, tender zucchini, and fluffy eggs into a versatile one-pan meal perfect for breakfast, brunch, or dinner. This oven-finished dish layers crisp-tender veggies under a cheesy egg custard, ready in under an hour with minimal prep. Customize with herbs, cheese, or onions for endless variations while keeping it gluten-free and veggie-packed.
Ingredients (Serves 6)
- 1 pound russet or waxy potatoes, peeled and cut into ½-inch cubes
- 1-2 medium zucchini (about 1 pound), sliced into ¼-inch half-moons or quarter-moons
- 1 small onion or ½ red onion, diced (optional for flavor)
- 8 large eggs
- ⅓ cup heavy cream, milk, or water
- ½ cup grated Parmesan or crumbled goat cheese, divided
- 2-3 tablespoons olive oil or butter
- Salt, pepper, and herbs (oregano, parsley, or dill) to taste
Optional add-ins: Bell peppers, cherry tomatoes, olives, or feta for extra color and tang.
Step-by-Step Instructions
Prep veggies: Boil potato cubes in salted water 8-10 minutes until just tender but firm; drain and set aside. Slice zucchini and dice onion.
Sauté base: Heat 2 tablespoons oil or butter in a 10-12 inch oven-safe skillet over medium-high. Add potatoes; cook 8-10 minutes until golden and crisp on edges. Add zucchini and onion; sauté 4-5 minutes until softened but not mushy. Season with salt, pepper, and herbs.
Mix eggs: Whisk eggs, cream, half the cheese, and seasonings in a bowl until smooth.
Combine and cook: Spread veggies evenly, pour egg mixture over top. Cook on medium-low 5-8 minutes until edges set but center jiggles slightly.
Broil to finish: Preheat broiler. Sprinkle remaining cheese on top; broil 3-5 minutes 2 inches from heat until puffed, golden, and fully set. Watch closely to avoid burning.
Rest and serve: Cool 5-10 minutes in pan for easy slicing into wedges.
Serving Suggestions
Pair with a green salad, crusty bread, or fresh fruit for brunch. Top with avocado, salsa, or hot sauce for spice. Serve warm, room temperature, or cold as meal prep.
Tips for Success
Use waxy potatoes like red or Yukon Gold to avoid falling apart. Pat zucchini dry if watery to prevent sogginess. Non-stick or well-seasoned cast iron works best; preheat oven broiler rack to middle position. Make ahead: Refrigerate up to 3 days; reheat slices in skillet.
Variations
Vegan: Swap eggs for chickpea flour batter and use plant-based cheese. Add spinach or mushrooms for heartier fill. Sicilian-style: Include sweet onion and Parmesan for classic flair.
FAQs
Can I make this dairy-free?
Yes, omit cheese or use vegan alternatives; cream can be swapped for plant milk.
How do I prevent soggy zucchini?
Slice thinly, sauté until crisp-tender, and salt lightly to draw out moisture.
Is a cast iron skillet necessary?
Oven-safe skillet preferred; any broiler-safe pan works if non-stick.
Can I bake instead of broil?
Yes, 350°F for 15-20 minutes after stovetop until set.
How many servings from one frittata?
6 wedges; doubles easily in larger pan with 12 eggs.
