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Amazing Zucchini and Potato Frittata on a white plate
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5 from 1 vote

Amazing Zucchini and Potato Frittata

This delicious and rich tasting amazing zucchini and potato frittata is not only perfect for breakfast, but also for brunch, lunch or dinner.
Prep Time15 minutes
Cook Time42 minutes
Total Time57 minutes
Course: Breakfast
Cuisine: American
Keyword: Frittata recipes, vegetarian frittata, zucchini frittata
Servings: 6 servings
Calories: 187kcal
Author: Pam - Two Cups of Health

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Calories: 187kcal | Carbohydrates: 14g | Protein: 12g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 176mg | Sodium: 212mg | Potassium: 672mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1135IU | Vitamin C: 28.2mg | Calcium: 173mg | Iron: 3.2mg