For an extra layer of flavor, consider adding a sprinkle of grated Parmesan cheese or crumbled feta cheese to the frittata before baking. Feel free to experiment with other herbs such as basil, thyme, or parsley. This frittata can be served warm or at room temperature, making it perfect for picnics or potlucks. To test for doneness, insert a knife into the center of the frittata. If it comes out clean, the frittata is ready. Store leftover frittata in the refrigerator for up to 3 days.
Potato and Zucchini Frittata
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PREP TIME15 mins
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COOK TIME35 mins
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TOTAL TIME50 mins
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SERVING6 People
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VIEWS12
Elevate your brunch game with this vibrant Potato and Zucchini Frittata, a rustic Italian-inspired dish brimming with fresh flavors and comforting textures. Tender potatoes and sweet zucchini are enrobed in a fluffy egg mixture, infused with fragrant mint and baked to golden perfection. A delightful and satisfying way to start your day or enjoy a light lunch.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate18 g
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Cholesterol248 mg
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Fiber3 g
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Protein11 g
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Saturated Fat2 g
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Sodium105 mg
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Sugar3 g
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Fat9 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 375 degrees F (190 degrees C). (5 minutes)
02
StepPlace diced potatoes into a large pot, cover with salted water, and bring to a boil over high heat. Reduce heat to medium-low and simmer until potatoes are fork-tender, about 15-20 minutes. Drain well and set aside. (20 minutes)
03
StepHeat olive oil in an oven-safe skillet (preferably cast iron) over medium heat. Add chopped onion and cook until softened and translucent, about 5 minutes. (5 minutes)
04
StepAdd sliced zucchini to the skillet and cook, stirring occasionally, until slightly softened, about 5 minutes. (5 minutes)
05
StepStir in the cooked potato chunks and continue to cook for another 3 minutes, allowing the flavors to meld. (3 minutes)
06
StepIn a large bowl, crack the eggs and add chopped fresh mint, salt, and pepper. Whisk vigorously until well combined and slightly frothy. (2 minutes)
07
StepPour the egg mixture evenly over the vegetables in the skillet. Reduce heat to low and cook until the edges of the frittata begin to set, about 5 minutes. (5 minutes)
08
StepTransfer the skillet to the preheated oven and bake until the top of the frittata is golden brown and the eggs are fully set, about 5-10 minutes. (10 minutes)
09
StepRemove from the oven and let cool slightly before slicing and serving. (5 minutes)
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RECIPE REVIEWS
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Kristian Prosacco
Jun 27, 2025Easy to make and perfect for a quick weeknight meal.
Cathryn Lindgren
Jun 24, 2025The mint really makes this frittata special. I never thought to add it, but it's a game-changer!
Henri Fadel
Jun 14, 2025This recipe is amazing.
Ivory Doyle
Jun 11, 2025This recipe is so versatile! I added some red bell pepper for extra color and sweetness.
Caterina Schaden
Jun 10, 2025I found that cooking it on the stovetop for a bit longer helped set the bottom nicely before putting it in the oven.
Jeanette Schimmel
Jun 9, 2025My kids loved this! It's a great way to sneak in some extra veggies.
Veda Lowemorar
Jun 7, 2025Can you make this ahead of time?
Felipe Borer
Jun 4, 2025I used sweet potatoes instead of Yukon Golds, and it was delicious!