Potato & Zucchini Frittata (gf)

Weekends are the best.

Every weekday morning AJ and I wake up at 5 am, roll out of bed, and take the dog for a walk before the sun comes up. It helps her get some yayas out before we leave her home all alone for the day. But on the weekends, everything changes.

On the weekends, we get to sleep in until six thirty. Crazy. This is usually when Dedas decides it’s time to be awake and wanders around the bed looking at us like, What’s going on, guys? Where’s my morning walk? Then we get up, play with her for a while, and then hopefully get out for a bike ride before the fog burns off and it becomes 90 degrees out (and by that I mean 75). On Saturday, we did just that. A quick pedal over to Madonna Mountain and a looooonnnnnggggg pedal to the top later we found ourselves riding down Rock Garden. I am not good at riding this trail, mostly for mental reasons, but I did a reasonable job this time. a while later we were back at home and this frittata was on its way!

I really like frittatas because of how versatile they are. Like a certain vegetable? Put it in a frittata – your mind will be blown. It’s pretty neat how adding a few eggs to some veggies turns them into the most amazing breakfast dish ever. Not sure why, but I’m not going to complain. This frittata uses some potatoes, a home-grown zucchini (!!), and some red onion. I also threw in an extra half of a bell pepper that I found in the fridge, and it made it extra tasty.

So the plan? Super simple! Cook the veggies a bit first, then pour some eggs mixed with parmesan cheese on top. Let the eggs mostly set, then pop it under a broiler for a few minutes to brown the top. And voila, donezo. It’s faster than pancakes and doesn’t make me feel guilty for eating a half gallon of maple syrup for breakfast. Kapish?


An easy frittata recipe using everyone’s favorite summer vegetable – zucchini! Some potatoes, red onion, and bell pepper round out the flavor, and parmesan cheese tops it off. It’s the perfect way to start a summer weekend!

5 min Prep Time

15 min Cook Time

20 min Total Time


  • 1 medium russet potato
  • 2 Tbsp butter (I used Earth Balance)
  • 1/2 small red onion, sliced
  • 1 medium-large zucchini
  • 1/2 red bell pepper
  • 8 eggs
  • 1/2 cup parmesan cheese, divided
  • crushed black pepper, to taste
  • hot sauce, for serving, optional


  1. Cut your potato into rather small (1 cm) pieces. Warm the butter in a 10″ or 12″ cast iron or other oven-proof skillet over medium-high heat. Add the potatoes and cook until tender and slightly browned on all sides, about 8-10 minutes.
  2. Slice the red onion, cut the zucchini into half-moons, and dice the red bell pepper. When the potatoes are just about tender, add the remaining veggies and cook until they just start to brown and the zucchini just starts to get soft, about 4-5 minutes. Don’t overcook the zucchini – it’ll get watery.
  3. Beat the eggs in a large bowl and mix in 1/3 cup of the parmesan cheese. Space the vegetables around the pan and pour the eggs on top. Crack some black pepper on top of the eggs and turn the heat down to medium. Cook until the eggs are almost set. The top should still be loose when the pan is tilted, but the lower layers should be set.
  4. While the eggs cook, turn on your oven’s broiler and give it a few minutes to warm up.
  5. Sprinkle the remaining parmesan over the top of the frittata and place the pan about 2 inches below the hot broiler. Let cook for 3-5 minutes until it gets bubbly and browned on top. Remove, let cool for a few minutes, and serve with a touch of hot sauce on top.