Looking for a dish that works for breakfast, lunch, or dinner? This Zucchini and Potato Frittata is the perfect choice. Filled with tender potatoes, fresh zucchini, and savory onions, this hearty frittata is bound together by a rich, creamy egg mixture, elevated by the nutty taste of Parmesan cheese. It’s simple to make, wonderfully satisfying, and can be enjoyed warm or cold, making it ideal for family meals, brunches, or a quick weeknight dinner. This frittata highlights basic ingredients in the most flavorful way.
Ingredients:
– 1 tablespoon olive oil
– 2 tablespoons butter, divided
– 2 cups peeled and cubed potatoes (cut into ¼-inch cubes)
– Salt and pepper, to taste
– 3 cups zucchini, sliced into quarter-moons (⅛-inch thick)
– 1 cup diced onions
– 8 large eggs
– ⅓ cup heavy cream
– ½ cup freshly shredded Parmesan cheese (plus extra for garnish, if desired)
Instructions:
1. **Cook the Potatoes:**
Heat a large, oven-safe skillet over medium heat and add the olive oil and 1 tablespoon of butter. Season the potatoes with salt and pepper, and cook for 8-10 minutes, stirring occasionally, until golden brown on the outside and tender inside. Remove from the skillet and set aside.
2. **Sauté the Zucchini and Onions:**
In the same skillet, add the remaining tablespoon of butter. Once melted, add the zucchini and onions. Lightly season with salt and pepper and sauté for 5-7 minutes until the zucchini is tender and the onions are soft and translucent. Stir occasionally to ensure even cooking. Return the potatoes to the skillet, mixing all the vegetables together.
3. **Make the Egg Mixture:**
In a bowl, whisk the eggs with the heavy cream until smooth. Stir in the Parmesan cheese and season with a pinch of salt and pepper.
4. **Pour the Eggs Over the Vegetables:**
Evenly distribute the vegetables in the skillet, then pour the egg mixture over them. Use a spatula to gently spread the mixture, ensuring it covers all the ingredients.
5. **Cook the Frittata on the Stovetop:**
Reduce the heat to medium-low and cook the frittata on the stovetop for 3-5 minutes, just until the edges begin to set, leaving the center slightly soft.
6. **Bake the Frittata:**
Preheat your oven to 375°F (190°C). Once the frittata has set around the edges, transfer the skillet to the oven and bake for 12-15 minutes until fully cooked and golden on top.
7. **Garnish and Serve:**
Once the frittata is finished baking, let it cool for a few minutes. Sprinkle extra Parmesan cheese on top for added flavor. Cut into wedges and serve warm. Pair with a fresh salad or crusty bread for a satisfying meal.
Conclusion:
This Zucchini and Potato Frittata is a versatile and flavorful dish that suits any occasion. Whether you need a hearty breakfast, a satisfying lunch, or an easy dinner, this frittata hits the mark. With tender potatoes, fresh zucchini, and savory Parmesan, it’s a simple yet delicious meal. Serve it warm or cold, and savor the comforting flavors of this delightful dish!