This delicious and rich tasting Amazing Zucchini and Potato Frittata is not only perfect for breakfast, but also for brunch, lunch or dinner.
I have to admit I really love frittatas. And this amazing zucchini and potato frittata ranks right on the top of the best of the best frittatas I’ve ever made.
It’s light, decadently creamy and with the addition of the potatoes this frittata truly has substance. The cheesy potato taste just says hello.
I think the main reason frittatas are great is that you can be so creative with them. Literally, the sky’s the limit on the ingredients you can add. I’ve made them with broccoli, artichokes, mushrooms, tomatoes, onions. smoked salmon…well, you get the idea.
In fact, the magazine, Epicurious, has a wonderful article on frittatas that shows how versatile frittatas are.
And the thing is they are so simple to make. Plus, you only need one frypan for sautéing vegetables and baking in the oven. So, only one pan to wash. I mean, what could be easier?
I often make frittatas with veggies, because they’re healthy. Plus it’s a great way to sneak veggies in for breakfast.
This time, since zucchini and tomatoes are abundant in summer, I thought a zucchini and tomato frittata sounded fresh and wonderful. And for substance, I added a grated potato along with some gruyere cheese.
The result was an absolutely perfect and wonderfully rich frittata.
So let’s make it.
Ingredients for Amazing Zucchini and Potato Frittata
- Olive oil: For health
- Shallot: For great flavor
- Zucchini: Low calorie and packed full of vitamins
- Potato: For satisfying substance
- Eggs: The healthy binder of the vegetables
- Water: This helps keep the frittata light
- Fat free half and half: For creaminess
- Sea salt: Prefer Himalayan Pink Sea Salt. You only need a little.
- Pepper: For spiciness
- Thyme: A minty fresh taste of the Mediterranean
- Chives: For touch more onion flavor
- Parsley: For freshness
- Gruyere cheese: For rich creaminess
- Tomatoes: For Vitamin C and gorgeous color
How to Make Amazing Zucchini and Potato Frittata
First, preheat your oven to 375 degrees F
Then, sauté the shallots over medium high heat with a little olive oil in an oven proof frypan. This will take about 2-3 minutes until they’re just lightly browned.
In the same frypan, add the zucchini and potatoes and turn the heat down to medium. Cook for about 3-4 minutes as you stir up the browned bits. Then, turn the heat off.
Next whisk together the eggs, add a couple Teaspoon of water, half and half, sea salt, pepper, thyme, chives and parsley. Then pour the egg mixture over the vegetables in the frypan.
Add the gruyere over the top, then the sliced tomatoes evenly over the cheese and sprinkle with additional parsley.
Place in the oven and bake for 35 minutes until the frittata is lightly browned and a toothpick inserted in the middle cones out clean.
Remove the frittata from the oven and let it rest about 10 minutes. This firms the frittata up and makes slicing and serving easier.
Frequently Asked Questions
Can this frittata be made ahead? Absolutely! If you want to make it the night before just let the frittata cool, slice it and place the slices on a serving dish, cover it with plastic wrap and refrigerate.
Then in the morning remove the plastic and either reheat it in the 350 degree oven for about 10-15 minutes or cover with a paper towel and microwave it for 1-2 minutes.
Can you use dried herbs? That’s what I used and the flavor still comes through beautifully.
Can you use another kind of cheese? Yes, whatever you have. Cheddar or Jack can easily substitute.
Amazing Zucchini and Potato Frittata
- 2 Tsp Olive oil
- 1 Large Shallot Diced
- 1 Large Zucchini Grated
- 1 Large Potato Grated
- 6 Eggs
- 2 Tsp Water
- 2 Tsp Half and half Fat free
- 1/4 Tsp Sea Salt Himalayan Pink Sea Salt Preferred
- 1/4 Tsp Pepper
- 1/2 Tsp Thyme Dried
- 1 Tsp Chives Dried
- 1/2 Tsp Parsley Dried
- 1/2 Cup Gruyere cheese Grated
- 4 Tomatoes Sliced
- Preheat oven to 375 degrees F
- Add olive oil to an oven proof frypan and turn the heat to medium high. Add in shallots and cook 2-3 minutes until lightly browned.
- Add the potatoes and zucchini to the pan and reduce the heat to medium. Cook 3-4 minutes stirring to bring up the browned bits at the bottom of the pan. Then turn the heat off as you prepare the eggs.
- In a medium mixing bowl whisk the eggs, water, half and half, sea salt, pepper, thyme, chives and parsley. Pour the mixture over the zucchini and potato mixture.
- Add the grated gruyere over the top. Then add the sliced tomatoes over the top. Sprinkle with additional parsley and place in the oven.
- Bake 35 minutes until the frittata is lightly browned and a toothpick inserted in the center comes out clean.
- Remove the frittata from the oven and let it rest for 10 minutes before slicing.
If you liked this recipe, please leave a comment below and be sure and pin this on Pinterest!
For Similar Recipes: