Potato and Zucchini Frittata Recipe

Golden russet potatoes and tender grated zucchini elevate this potato and zucchini frittata to a protein-packed favorite you’ll always want at the heart of your weekend brunch table. It’s delicious with a crisp arugula salad, spicy tomato salsa, buttery whole-grain toast, a glass of freshly squeezed orange juice; in fact most things.

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Potato and Zucchini Frittata Recipe Ingredients

• 1 small russet potato, peeled and cut into $1/2$-inch cubes
• 4 large eggs
• 2 egg whites
• 2 tablespoons coarsely chopped fresh cilantro leaves
• $3/4$ teaspoon salt
• $1/4$ teaspoon hot sauce
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 1 small onion, finely chopped
• 1 small zucchini (about 6 ounces), grated and squeezed dry in a clean kitchen towel
• $1/2$ cup queso fresco (2 ounces)
• 2 strips cooked crumbled turkey bacon (optional)

How To Make Potato and Zucchini Frittata Recipe

1. Parboil the potatoes: Begin by placing the peeled and cubed potatoes in a small saucepan and cover them with enough cold water to submerge them completely. Bring the water to a boil over medium-high heat and cook for 6 to 8 minutes until the potatoes are fork-tender. Drain them thoroughly and pat them dry with a paper towel; removing excess moisture is the secret to getting a good sear later.
2. Prepare the egg base: In a large mixing bowl, whisk together the 4 large eggs, the 2 egg whites, the chopped cilantro, salt, and hot sauce. Incorporating egg whites alongside whole eggs keeps the frittata light and airy while boosting the protein content. Set this mixture aside while you prepare the vegetables.
3. Sauté the aromatics: Preheat your oven broiler to a medium-high setting. Heat the olive oil in a 10-inch ovenproof nonstick skillet over medium-high heat. Add the minced garlic and finely chopped onion, stirring occasionally for about 2 minutes until the onion is translucent and fragrant.
4. Cook the zucchini and brown the potatoes: Add the grated and squeezed-dry zucchini to the skillet. Cook for about 6 minutes until the zucchini is tender. Next, toss in the cooked potatoes. Continue to cook, stirring occasionally, for another 4 minutes until the potatoes begin to take on a slight golden-brown color and a bit of a crust.
5. Set the eggs: Pour the egg mixture evenly over the sautéed vegetables in the skillet. Reduce the heat to medium. As the bottom begins to set, use a rubber spatula to lift the edges and tilt the pan slightly, allowing the raw egg from the top to flow underneath. This helps the frittata cook evenly without burning the bottom.
6. Broil and finish: Once the edges are set but the top is still slightly wet, sprinkle the queso fresco and the crumbled turkey bacon over the surface. Place the skillet in the oven, roughly 5 to 7 inches from the heat source. Broil for about 5 minutes until the eggs puff up, the center is just set, and the cheese has reached a beautiful golden-brown color. Slide the frittata onto a plate or serve in wedges directly from the skillet.

Recipe Tips

• The Zucchini Squeeze: Zucchini is naturally full of water. After grating, it is essential to wrap it in a clean kitchen towel and squeeze it as hard as you can. If you skip this, the excess moisture will turn your frittata soggy.
• Ovenproof Equipment: Ensure your skillet is truly ovenproof (no plastic handles) before putting it under the broiler. A well-seasoned cast iron or a high-quality nonstick oven-safe pan is perfect for this.
• Potato Texture: Parboiling the potatoes in water before frying them ensures they are creamy on the inside. If you fry them from raw, they often stay hard in the middle while the outside burns.
• Cheese Variations: If you can’t find queso fresco, feta or a mild goat cheese makes an excellent salty substitute that holds its shape well under the broiler.

What To Serve With Potato and Zucchini Frittata Recipe?

This Potato and Zucchini Frittata Recipe is a hearty, balanced meal that needs a fresh or tangy pairing! A side of Chilled Avocado and Tomato Salad is the quintessential choice for a creamy, fresh contrast. For a more traditional brunch, a slice of Toasted Sourdough with salted butter adds a lovely crunch that pairs perfectly with the soft eggs! A dollop of Spicy Salsa Verde or a glass of Iced Mimosa pairs wonderfully with the cilantro and hot sauce notes.

How To Store Potato and Zucchini Frittata Recipe

• Refrigerate: Store any leftovers in an airtight container for up to 3 days. Frittatas are one of the few egg dishes that taste surprisingly good when eaten cold.
• Reheat: To maintain the texture, reheat individual wedges in a dry skillet over medium heat for 2 minutes per side. Avoid the microwave if possible, as it can make the eggs rubbery.
• Freezing: It is not recommended to freeze this frittata, as the zucchini and potatoes will release water upon thawing, making the texture spongy.

Potato and Zucchini Frittata Recipe Nutrition Facts

• Calories: 245 kcal (per serving)
• Total Fat: 14 g
• Saturated Fat: 5 g
• Cholesterol: 195 mg
• Sodium: 680 mg
• Total Carbohydrates: 14 g
• Protein: 16 g
• Fiber: 2 g

Nutrition information is estimated and may vary based on ingredients used.

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