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Zucchini and Potato Frittata Recipe
Zucchini and potato frittata is a simple and delicious Italian egg dish, perfect for a family lunch, a light dinner, or even a picnic. Made with eggs, potatoes, zucchini, onion, extra virgin olive oil, and Parmigiano Reggiano, this frittata is soft, flavorful, and satisfying.
Ingredients
- 6 large eggs
- 2 large potatoes or 3 medium potatoes
- 1 large zucchini or 2 small zucchini
- 1 shallot or 1 small onion
- 2-3 tablespoons extra virgin olive oil
- 4 tablespoons grated Parmigiano Reggiano cheese
- fine salt - to taste
- freshly ground black pepper - to taste
Instructions
Prepare the Vegetable
- Peel the potatoes and cut them into thin slices, about 3–4 mm thick.
- Heat 2 tablespoons of extra virgin olive oil in a 24 cm (9.5 inch) non-stick skillet, the same pan you will use to cook the frittata. Add the potatoes and cook over medium heat, stirring often, until they are soft and lightly golden.If necessary, cover with a lid for the first few minutes to help the potatoes cook through, then remove the lid and let them dry and brown slightly. When ready, transfer the potatoes to a large bowl.
- In the same skillet, add the shallot or onion, finely sliced. Cook gently for a few minutes in the remaining oil, until soft and fragrant.
- Add the zucchini, cut into rounds that are not too thin, so they keep their shape during cooking. Cook over medium heat until the zucchini are tender but not mushy. If the pan seems too dry, add a small drizzle of extra virgin olive oil.
Mix with the Eggs
- Transfer the cooked zucchini to the bowl with the potatoes. Season with salt, freshly ground black pepper and grated Parmigiano Reggiano. Mix gently, trying not to break the vegetables too much.
- In a separate bowl, beat the eggs lightly with a fork. Do not overbeat them; the eggs should be well mixed but not foamy.
- Pour the beaten eggs over the potatoes and zucchini and mix gently until everything is evenly combined.
Cook the Frittata
- Pour the mixture back into the same non-stick skillet, lightly greased with oil. Cook over low heat for about 20 minutes, or until the edges are set and the bottom is golden.To help the frittata cook evenly, cover the pan with a lid.
- When the surface is almost set, turn the frittata over using a flat lid or a large plate. Slide it back into the skillet and cook the other side for another 3–4 minutes, until golden and fully cooked.
- Transfer the zucchini and potato frittata to a serving plate and let it rest for a few minutes before slicing.Serve warm, at room temperature, or cold. It's perfect as a simple main dish, but also delicious cut into small squares for a buffet, picnic, appetizer or finger food.
Nutrition
Serving: 100gCalories: 271kcalCarbohydrates: 22gProtein: 13gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.03gCholesterol: 249mgSodium: 185mgPotassium: 693mgFiber: 3gSugar: 3gVitamin A: 496IUVitamin C: 30mgCalcium: 119mgIron: 2mg
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