Description
A delicious and versatile frittata made with fresh zucchini, tender potatoes, and creamy eggs, perfect for any meal of the day.
Ingredients
Scale
- 1 tablespoon olive oil
- 2 tablespoons butter, divided
- 2 cups peeled and cubed potatoes (1/4-inch cubes)
- Salt and pepper, to taste
- 1 medium zucchini, sliced
- 6 large eggs
- 1/2 cup grated Parmesan cheese
- Fresh herbs (optional, for garnish)
Instructions
- Preheat the oven to 400°F (200°C).
- In an oven-safe skillet, heat the olive oil and 1 tablespoon of butter over medium heat.
- Add the cubed potatoes, season with salt and pepper, and sauté until tender, about 10 minutes.
- Add the sliced zucchini and cook for an additional 2-3 minutes.
- In a bowl, whisk together the eggs, grated Parmesan cheese, and season with salt and pepper.
- Pour the egg mixture over the vegetables in the skillet.
- Cook on the stovetop for 2-3 minutes, then transfer the skillet to the oven.
- Bake for 10-15 minutes, or until the eggs are fully set and lightly golden.
- Allow to cool slightly before slicing and serve warm, garnished with fresh herbs if desired.
Notes
Make sure the potatoes are cut into small, even cubes for even cooking. Feel free to experiment with different vegetables or cheeses.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 220mg
Keywords: frittata, zucchini, potato, vegetarian, easy recipe, breakfast, brunch