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.
- 6 large Eggs, beaten
- 1/4 cup Water (or cream or milk)
- 1 teaspoon Salt, Kosher
- 1/2 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
- 1/3 cup Parmesan Cheese, grated
- 2 tablespoons Dill, fresh, chopped fine
- 2 tablespoons Italian Parsley, fresh, chopped fine
- 1 tablespoon Olive Oil
Preheat oven to 350 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 1/2" pieces and add to a medium-sized non-stick skillet with a 1/4 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 1/2 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.
- 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 always freshly grind!
Serving: 6g | Calories: 248kcal | Carbohydrates: 17g | Protein: 15g | Fat: 14g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 200mg | Sodium: 759mg | Potassium: 686mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1001IU | Vitamin C: 28mg | Calcium: 150mg | Iron: 3mg