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: 1 large or 2 medium waxy potatoes (about 10 oz.), peeled and cut into 1/2-inch pieces (2 cups); 2 teaspoons kosher salt; 2 tablespoons unsalted butter; 2 red onions, thinly sliced; 2 cloves garlic, chopped; 1 small zucchini (about 5 oz.), cut into 2-by-1/4-inch strips (2 cups); 2 tablespoons minced fresh mint; 1/4 teaspoon black pepper; 8 eggs; 2 teaspoons balsamic vinegar

Servings: persons

1
Preheat oven to 350u00b0F. In a medium saucepan, combine potatoes, 1 tsp. salt and cold water to cover. Bring to a boil and cook until potatoes are tender when pierced with a fork, about 10 minutes. Drain potatoes well in a colander.
2
In a 10-inch, ovenproof, nonstick skillet, melt butter over medium heat. Add red onions and cook until soft, about 8 minutes. Add garlic and cook for 2 minutes longer. Add potato, zucchini, mint, remaining 1 tsp. salt and pepper and cook until zucchini is softened, about 5 minutes.
3
In a medium bowl, beat eggs and vinegar with a fork. Pour egg mixture over vegetables in skillet and stir to blend. Cook undisturbed over medium heat until side begins to set but center is still wet and bubbling, about 3 minutes.
4
Place skillet in oven and cook until eggs are set, rotating pan once for even cooking, about 10 minutes. To serve, loosen frittata from skillet and cut into wedges from pan. Serve warm or at room temperature.
5
Frittata may be made up to 4 hours ahead.
6
This recipe also appeared in the March 2006 issue.

381

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 10 ingredients. The key ingredients include: 1 large or 2 medium waxy potatoes (about 10 oz.), peeled and cut into 1/2-inch pieces (2 cups), 2 teaspoons kosher salt, 2 tablespoons unsalted butter, 2 red onions, thinly sliced, 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