Spanish Zucchini Frittata
Savor the essence of Spanish cuisine with this delightful Spanish Zucchini Frittata, a perfect fusion of simplicity and bold Mediterranean flavors. This wholesome recipe combines tender zucchini, golden potatoes, and aromatic garlic and onion, all bound together by fluffy, herb-infused eggs and a touch of black pepper. Cooked to perfection in olive oil and finished under the broiler for a beautifully golden top, this frittata makes an ideal dish for breakfast, brunch, or a light dinner. Ready in just 40 minutes, it’s versatile enough to serve warm or at room temperature—perfect for sharing with family and friends. Packed with fresh parsley and hearty vegetables, this gluten-free and vegetarian recipe is both satisfying and nutritious, showcasing the best of Spanish-inspired home cooking.
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Recipe Information
Ingredients
- 2 medium-sized zucchini
- 1 large potato
- 6 large eggs
- 1 small onion
- 2 cloves garlic
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons parsley
Instructions
Wash and dry the zucchini. Slice them into thin rounds and set aside.
Peel the potato and slice it into thin rounds as well.
Finely chop the onion and garlic.
In a medium-sized non-stick skillet, heat 2 tablespoons of olive oil over medium heat.
Add the potato slices in a single layer and cook for 5-6 minutes, turning occasionally, until they are tender but not browned.
Add the onion and garlic to the skillet and sauté for 2-3 minutes until softened.
Add the zucchini slices to the skillet and cook for another 5-6 minutes, stirring occasionally, until the zucchini is tender and lightly golden.
In a large mixing bowl, crack the eggs and beat them with a fork until smooth. Add the salt, black pepper, and parsley, and stir to combine.
Reduce the heat to low, then pour the beaten eggs into the skillet, making sure the vegetables are evenly distributed.
Cook the frittata on low heat for 8-10 minutes, or until the edges are set and the center is mostly cooked.
Preheat your oven broiler on high. Place the skillet under the broiler for 2-3 minutes to cook the top of the frittata until golden and fully set. Keep an eye on it to prevent burning.
Carefully remove the skillet from the broiler and let the frittata cool for a few minutes.
Slice the frittata into wedges and serve warm or at room temperature.
Nutrition Facts
Calories |
1388 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.7 g | 109% | |
| Saturated Fat | 19.6 g | 98% | |
| Polyunsaturated Fat | 8.1 g | ||
| Cholesterol | 1125 mg | 375% | |
| Sodium | 7022 mg | 305% | |
| Total Carbohydrate | 106.6 g | 39% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 38.5 g | ||
| Protein | 49.4 g | 99% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 293 mg | 23% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 2644 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
