How to Make Potato and Zucchini Frittata - A Step-by-Step Guide

Looking for a delicious and versatile dish that can be served for breakfast, lunch, or dinner? Look no further than this Potato and Zucchini Frittata recipe! This savory egg dish is packed with flavor and loaded with nutritious ingredients that make it a filling and satisfying meal for any time of day.

With its tasty combination of potatoes, zucchini, and cheese, this frittata is not only a great way to use up those summer veggies, but it's also a great way to get your daily dose of v...

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Ingredients

  • 2 large potatoes, peeled and sliced
  • 1 tablespoon olive oil
  • 2 zucchini, sliced
  • 1 large onion, finely chopped
  • 8 eggs
  • 1 teaspoon dried oregano
  • 1 teaspoon cayenne pepper
  • salt and ground black pepper to taste

Information

  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Servings: 4
  • Yield: 4 servings

  • Bring a large pot of water to a boil. Add potatoes and boil for 5 minutes. Drain and set aside.
  • Heat oil in a deep cast iron skillet over medium heat. Add zucchini and onion; saute until golden, 5 to 7 minutes. Add drained potatoes and stir gently to incorporate.
  • Beat eggs in a bowl with oregano, cayenne pepper, salt, and pepper. Pour egg mixture into the skillet until evenly distributed; stir gently with a fork. Cook until eggs are set, 5 to 10 minutes.
  • Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Transfer skillet into the broiler and cook until golden brown, about 5 minutes.
  • Nutrition

    325 cal.

    • Total Fat: 13g
    • Saturated Fat: 3g
    • Cholesterol: 327mg
    • Sodium: 181mg
    • Total Carbohydrate: 39g
    • Dietary Fiber: 6g
    • Total Sugars: 5g
    • Protein: 16g
    • Vitamin C: 50mg
    • Calcium: 93mg
    • Iron: 4mg
    • Potassium: 1119mg