Zucchini And Potato Frittata Recipe

Name: Zucchini And Potato Frittata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons butter or 4 tablespoons margarine; 1 large zucchini, finely diced; 1 large potato, finely diced; 1 cup chopped fresh mushrooms; 1 large onion, finely diced; 1/4 cup finely diced bell pepper (red, green, or yellow); 1/2 cup chopped turkey ham (optional); 2 cups shredded cheddar cheese; 6 large eggs; 1/2 cup chopped fresh parsley; 1/2 cup chopped fresh dill

Servings: persons

4 tablespoons butter or 4 tablespoons margarine
1 large zucchini, finely diced
1 large potato, finely diced
1 cup chopped fresh mushrooms
1 large onion, finely diced
1/4 cup finely diced bell pepper (red, green, or yellow)
1/2 cup chopped turkey ham (optional)
2 cups shredded cheddar cheese
6 large eggs
1/2 cup chopped fresh parsley
1/2 cup chopped fresh dill

1
Preheat oven to 350 degrees.
2
In a large saute pan, saute the zucchini, potatoes, mushrooms, and onions, and peppers in the butter till not raw anymore, about 3 minutes on medium flame.
3
Set aside to cool slightly.
4
Butter the bottom and sides of a glass 13x9 Baking dish.
5
In a bowl, crack in the eggs and beat well to totally unify the yolks and whites.
6
Add the fresh parsley and dill to the egg mixture and stir well.
7
Add the shredded cheese to the egg mix and stir well.
8
Now add the vegetable mixture and fold into the egg mixture softly, but thoroughly. Add salt and pepper to taste.
9
Pour the entire egg mixture into the buttered baking dish and place in the oven on center rack for 35-40 minutes.
10
Start to watch the frittata after about 30 minutes to make sure it doesn't overcook in your oven (most ovens vary). You want it to be slightly golden on top, springy to touch and no evidence of runniness.

661

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 tablespoons butter or 4 tablespoons margarine, 1 large zucchini, finely diced, 1 large potato, finely diced, 1 cup chopped fresh mushrooms, and more.

Yes, Zucchini And Potato Frittata falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Zucchini And Potato Frittata

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions