Who doesn’t love brunch on a Saturday or Sunday? I usually opt for eggs for brunch with some sort of breakfast meat or fish. There are times though, when I avoid eating meat. Not often, but there are times. On those days potato zucchini frittata works a treat.
I don’t always indulge in brunch, as I’m often working on something tasty to share with you, but when I have the time I like an egg-centric meal full of flavors, and I wash it down with a mimosa or two.
If you want some meat with your frittata, you can serve with some bacon on the side. I would suggest Canadian bacon.
Potato zucchini frittata works well as a meal after a spell at the gym or after yoga. Ideally, you should have someone prepare it for you, so it’s ready for you after your workout. If that’s not an option, you can prepare the ingredients before you leave for your workout, so that you can throw everything together when you return.
I shared this one with my friend Trevor. It didn’t last very long as he has a very hearty appetite. If you have friends or loved ones with hearty appetites, this frittata will likely only serve two, unless you add sides, such as breakfast meats or fish, or salad and then you will be able to serve four easily.
Ideally, you should use a 10″ ovenproof skillet for this recipe. You will create a nicely dense frittata if you use a 10″ skillet. I used a 12″ skillet, so that will work too.
I usually decide to cook a frittata when I have ingredients that have hung around my fridge. Rather than allow them to perish, I find ways to add them to a frittata.
With that in mind, once you have mastered this recipe, why don’t you do the same and experiment a little. The next time you have some vegetables and potatoes in the fridge that may soon be on their last legs, whip up a frittata and substitute one or two of the ingredients in this potato zucchini frittata recipe. Just make sure to cook out or reduce the fluid in any ingredients you use, and you’re sure to come out with something great.
Potato Zucchini Frittata
Ingredients
- 2 medium potatoes
- 6 large eggs
- 1/4 cup heavy cream
- 2 scallions sliced
- 1 tbsp olive oil
- 1 zucchini sliced
- 1/4 tsp kosher salt
- 1/8 tsp freshly ground black pepper
- 1 1/2 cups fontina cheese
- Handful basil cut into ribbons
Equipment and Utensils
- Saucepan
- 10 "-12" ovenproof skillet
Instructions
- Peel and slice potatoes, then place in saucepan and cover with water.
- Place on high heat until water begins to boil then lower to medium and cook until you are able to pierce potato slices with a fork.
- Avoid overcooking, you do not want the potato slices to break and smash.
- Once potatoes are cooked, drain and set aside.
- Whisk eggs, then add cream and scallions, then whisk some more and set aside.
- Heat oil in skillet on medium heat and once hot add zucchini.
- Sauté zucchini until golden, then add potatoes and season with salt and pepper.
- Pour egg mixture over zucchini and potatoes, mix gently, then lower heat to low and allow eggs to cook for approx. 3 mins
- Sprinkle fontina over top, then place under preheated broiler set to high heat and cook until golden.
- Sprinkle with basil and serve immediately.
