Zucchini and Potato Frittata
Elevate your mealtime with this irresistible Zucchini and Potato Frittata—an easy, wholesome dish packed with fresh, savory flavors! Featuring tender layers of parboiled potatoes, sautéed zucchini, and caramelized onions, this frittata is bound together by a creamy mixture of eggs, Parmesan cheese, and a hint of garlic for a perfectly balanced bite. Baked to golden perfection in an oven-safe skillet, it’s a one-pan wonder that’s perfect for breakfast, brunch, or even a light dinner. Finished with a sprinkle of fresh parsley, this gluten-free recipe is as visually stunning as it is delicious. With a quick 15-minute prep time, this versatile dish is your go-to for effortless, nutritious comfort food that’s sure to impress!
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Recipe Information
Ingredients
- 2 medium zucchini
- 2 medium potatoes
- 6 large eggs
- 0.5 cup Parmesan cheese, grated
- 0.25 cup milk
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C).
Wash and thinly slice the zucchini and potatoes into rounds about 1/8-inch thick.
In a medium pot, bring water to a boil. Add the potato slices and parboil for 5-7 minutes until just tender. Drain and set aside.
In a large oven-safe skillet, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic and cook for another 1 minute, or until fragrant.
Add the sliced zucchini to the skillet and sauté for 5 minutes, stirring occasionally, until they start to soften.
Layer the parboiled potato slices over the zucchini mixture evenly.
In a mixing bowl, whisk together the eggs, milk, Parmesan cheese, salt, and black pepper.
Pour the egg mixture evenly over the vegetables in the skillet, making sure it seeps through all the layers.
Cook on the stovetop over medium-low heat for 5 minutes, allowing the bottom to set.
Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the top is set and lightly golden.
Remove the frittata from the oven and let it cool for a few minutes before sprinkling with fresh parsley.
Slice into wedges and serve warm. Enjoy!
Nutrition Facts
Calories |
1426 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.6 g | 92% | |
| Saturated Fat | 22.9 g | 114% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 1162 mg | 387% | |
| Sodium | 6086 mg | 265% | |
| Total Carbohydrate | 128.3 g | 47% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 39.1 g | ||
| Protein | 71.1 g | 142% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 850 mg | 65% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 3704 mg | 79% | |
*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.
