Potato and Zucchini Frittata
This Potato and Zucchini Frittata is tender, golden, and full of simple summer flavor, with diced potatoes, zucchini, red onion, bell pepper, eggs, and a bubbly parmesan topping.
Equipment
- 10- or 12-inch cast iron skillet
- Oven-proof skillet
- Cutting board
- Chef’s knife
- Large mixing bowl
- Whisk
- Spatula
- Broiler
Ingredients
Frittata
- 1 medium russet potato peeled or well scrubbed, cut into small 1-centimeter dice
- 2 Tbsp vegan margarine or butter
- 1/2 small red onion sliced
- 1 medium zucchini cut into half-moons
- 1/2 red bell pepper diced
- 8 eggs
- 1/2 cup grated parmesan cheese divided
- salt to taste
- freshly ground black pepper to taste
Instructions
- Peel the potato, or scrub it well if leaving the peel on, then cut it into small 1-centimeter dice.
- Warm the vegan margarine or butter in a 10- or 12-inch cast iron or other oven-proof skillet over medium-high heat.
- Add the diced potato and cook until tender and lightly browned on all sides, about 8 to 10 minutes.
- Slice the red onion, cut the zucchini into half-moons, and dice the red bell pepper.
- When the potatoes are almost tender, add the onion, zucchini, and bell pepper. Cook until the vegetables just start to brown and the zucchini begins to soften, about 4 to 5 minutes.
- Do not overcook the zucchini, or it may release too much water and make the frittata less tender.
- Beat the eggs in a large bowl, then mix in 1/3 cup of the grated parmesan cheese.
- Spread the vegetables evenly around the skillet, then slowly pour the egg mixture over the top.
- Season the eggs with salt and freshly ground black pepper, then reduce the heat to medium.
- Cook until the eggs are almost set. The top should still look loose when the pan is tilted, with a firm layer underneath.
- While the eggs cook, preheat the broiler.
- Sprinkle the remaining parmesan cheese over the eggs.
- Place the skillet about 2 inches below the hot broiler and cook for 3 to 5 minutes, until the top is bubbly, golden, and lightly browned.
- Remove the skillet from the broiler, let the frittata cool for a few minutes, then slice and serve.
Notes
Use an oven-proof skillet, since the frittata finishes under the broiler.
Cut the potato into small, even pieces so it cooks quickly and becomes tender before the eggs are added.
Do not overcook the zucchini before adding the eggs. It should just start to soften, so the finished frittata stays tender instead of watery.
The frittata is ready for the broiler when the bottom layer is firm but the top still looks slightly loose.
Let the frittata rest for a few minutes before slicing so the eggs can settle and the slices hold together better.
Nutrition
Calories: 285kcal | Carbohydrates: 18g | Protein: 17g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 382mg | Sodium: 420mg | Potassium: 520mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1050IU | Vitamin C: 35mg | Calcium: 230mg | Iron: 3mg