Zucchini Potato Frittata

Easy and full of fresh, chunky vegetables and crumbled goat cheese, Zucchini Potato Fritatta is great for brunch, lunch or a make-ahead healthy breakfast.

Why You'll Love this Recipe

A potato zucchini frittata is an absolutely delicious egg-based Italian dish that's similar to a crustless quiche or omelette, with cheeses, vegetables and meats if you are so inclined.

I like to make a frittata recipe most weeks as a main dish or brunch, switching out the types of vegetables so there's always handy, healthy & satisfying food in the fridge.

Also:

• So versatile! Use whatever leftovers you might have on hand, almost anything can make a great tasting frittata.

• It's simple, satisfying, easy and portable. How many things can you say that about?

• Great news that this can be made ahead. Leftovers are an excellent breakfast or lunch for the next day.

• This recipe comes together quickly too.

Frittata's are easy to scale up for a crowd too, no matter what size kitchen since it can be made in advance. Just double the recipe and serve with your other brunch favorites.

Ingredients You’ll Need:

• Eggs: Use large eggs, organic if possible.

• Green Onions: Also called scallions, the white part is sliced very thin.

• Goat Cheese: Freshly crumbled.

• Zucchini: We'll saute these quickly to remove some of the moisture and that raw taste.

• Parmesan Cheese: A favorite cheese for this recipe.

• Kalamata Olives: Pitted and sliced or simply torn and tossed for a rustic look.

• Red Potatoes: Boiled first, these tender little potatoes are creamy and hearty all at the same time.

• Cherry Tomatoes: For beautiful color, texture and flavor.

• Olive Oil: Just a drizzle of a olive oil to finish the frittata before baking it in the oven.

• Fresh Herbs: Chopped fresh dill and Italian flat leaf parsley for a burst of freshness.

Before baking in the oven.

After! Tips and Variations:

• Cook the zucchini potato frittata until the center is no longer jiggly. If it moves pretty easily, it's not fully not in the middle.

• If the cheese isn't fully melted on top but the middle seems set, switch the oven to the broiler for 3-5 minutes. This will finish melting the cheese and give you a little bit of browning too.

• Switch up the goat cheese for Havarti cheese or Jack or Cheddar cheese. You can add a bit more too, if you'd like.

• Add some thinly sliced bell pepper as a variation.

• Instead of water in the eggs, use heavy cream or milk. Either one will add an extra creaminess to the eggs that's really delicious.

• No lemon pepper? Use ground black pepper instead.

• Add half cup of sliced, cooked sausage to the frittata for a meatier version if you'd like

• Use a large ovenproof nonstick skillet or cast iron skillet instead of a glass 9 x 13" if you'd like.

Can I make this fritatta in advance?

Yes! It's fine to make it a day ahead, just let it cool completely then cover and store in the refrigerator until you're ready to use.

How long will the fritatta last in refrigerator?

It'll keep 3-4 days if stored in a well-sealed container!

Can I use other vegetables than listed in the recipe?

You can! Use any vegetables you have on hand, like broccoli, bell peppers, and even peas!

Can I use other types of cheese than listed in the recipe?

Sure can. This recipe is super flexible, so try cheddar, jack or pepper jack for variation.

Zucchini Potato Frittata

Easy and full of fresh, chunky vegetables and crumbled goat cheese, Zucchini Potato Fritatta is great for brunch, lunch or a make-ahead healthy breakfast.

Course: Breakfast

Total Time: 1 hour

Servings: 6

Ingredients

• ▢ 6 large Eggs, beaten

• ▢ ¼ cup Water (or cream or milk)

• ▢ 1 teaspoon Salt, Kosher

• ▢ ½ teaspoon Lemon Pepper, freshly ground

• ▢ 1 teaspoon Chili or Hot Sauce

• ▢ 2 Medium sized Zucchini, halved and cut in 1/2" pieces

• ▢ 4 Green Onions, white part thinly sliced

• ▢ 1 pound Small Red Potatoes, cooked and cut in half

• ▢ 10 Kalamata Olives, seeded and cut in half

• ▢ 1 cup Cherry Tomatoes, cut in half

• ▢ 4 ounces Goat Cheese, crumbled

• ▢ ⅓ cup Parmesan Cheese, grated

• ▢ 2 tablespoons Dill, fresh, chopped fine

• ▢ 2 tablespoons Italian Parsley, fresh, chopped fine

• ▢ 1 tablespoon Olive Oil

Instructions

• Preheat oven to 350F degrees

  Prep a 9 x 13" Baking Dish by putting a little olive oil on the bottom and spreading it around, then a piece parchment paper on top with a 2" overhang on the sides so you can lift it out after baking.

  Add a little more olive oil on top of the parchment paper, and spread it around with (clean) fingers as insurance that nothing sticks.

• Crack the eggs in a medium-sized bowl, add the water (or cream or milk) and the salt, lemon pepper and chili sauce. Mix together with a whisk or fork until combined. Set aside.

  Trim the zucchini on both ends, then slice length-wise and again down the middle so you have 4 long quarters for each zucchini. Cut them into ½" pieces and add to a medium-sized non-stick skillet with a ¼ cup of water, a pinch of salt and the sliced green onions.

  Cook on medium-high heat until the water evaporates, which should be just a few minutes stirring occasionally. Leave the zucchini in the pan and cook for an additional minute or so until the zucchini look a little dry. You don't want them fully cooked, you want them half-cooked so they aren't mushy when baked.

  Transfer the zucchini and onion to the prepared baking dish.

  Cut the potatoes into ½ pieces and boil in salted water until just tender, about 15-20 minutes. Drain and add to the zucchini and onion in the prepared baking dish.

  Add the Kalamata olives and cherry tomatoes to the vegetable mixture and gently toss together. Spread the ingredients out as evenly as you can in the baking dish.

  Give the eggs another quick whisk, then pour over the vegetables. Shake the baking dish back and forth a little to make sure the eggs have spread evenly throughout the pan.

  Sprinkle the Parmesan cheese on top of the vegetables, followed by the crumbled goat cheese.

  Top with the dill and parsley, then drizzle with a tablespoon of olive oil.

  Place on the lower/middle part of the oven and bake for 40-45 minutes. The time will vary depending on your oven. You want the center to be set and not jiggly and the cheese melted and lightly browned. If the eggs are set at about 40 minutes but the top isn't browned, turn the broiler on for 3-5 minutes until that happens and remove from the oven to a cooling rack.

  Let it sit for 10-15 minutes, then slice into 6 pieces and serve.

Notes

• Cook the frittata until the center is no longer jiggly. If the cheese is not fully melted or lightly brown on top and the middle seems set, turn the oven off and the broiler on for 3-5 minutes until this happens.

• Switch up the goat cheese for Havarti cheese or Jack or Cheddar cheese. You can add a bit more too, if you’d like.

• Instead of water in the eggs, use heavy cream or milk. Either will add an extra creaminess to the eggs that’s delicious.

• No lemon pepper? Use regular, but freshly ground if possible!