This vegetarian and vegan frittata is a healthy, low-carb alternative to many breakfast dishes. It’s made with zucchini, onion and garlic in place of regular vegetables which make it an especially heart-healthy meal.

A zucchini and potato frittata is a dish that is both healthy and delicious. The “italian zucchini and potato frittata” has all the flavors of an Italian dish, but is made with vegetables.

Amazing Zucchini And Potato Frittata

This delicious and filling Frittata with Zucchini and Potatoes is ideal for brunch, lunch, or supper.Frittata with Zucchini and Potatoes on a white plateFrittata with Zucchini and Potatoes on a white plate

Frittatas are one of my favorite dishes. And this incredible zucchini and potato frittata is up there with the best of the greatest frittata recipes I’ve ever tried.

This frittata is light, decadently creamy, and full of depth thanks to the potatoes. The cheesy potato flavor greets you.

I believe the major reason frittatas are so popular is because they allow you to be so creative. 

The list of substances you may use is literally endless. 

Broccoli, artichokes, mushrooms, tomatoes, and onions have all been used. smoked salmon…you get the picture.

In fact, Epicurious has a great piece on frittatas that demonstrates how adaptable they are:

And the best part is that they are really easy to prepare. 

Furthermore, just one frypan is required for both sautéing veggies and baking in the oven. So there’s just one pan to clean. 

What could be simpler, right?  

I often cook vegetarian frittatas since they are nutritious. It’s also a terrific way to include some vegetables into your morning.

Because zucchini and tomatoes are plentiful this time of year, I thought a zucchini and tomato frittata sounded refreshing and delicious. 

I also threw in some shredded potato and gruyere cheese for flavor. 

The end product was a lovely and deliciously rich frittata.

So let’s get started.

Frittata with Zucchini and Potatoes Ingredients

  • Olive oil is good for your health.
  • Shallots: They provide a lot of taste.
  • Zucchini is a low-calorie vegetable that is high in vitamins.
  • Potatoes: For a filling meal
  • Vegetables are held together by eggs, which are a nutritious binder.
  • Water: This aids in the lightness of the frittata.
  • For creaminess, use fat-free half-and-half.
  • Himalayan Pink Sea Salt is preferred. You simply need a little amount.
  • For spiciness, use pepper.
  • Thyme is a Mediterranean herb with a minty, fresh flavor.
  • Chives: To add a hint of onion taste
  • For freshness, parsley is used.
  • For a luscious richness, use Gruyere cheese.
  • Tomatoes are high in vitamin C and have a beautiful color.

Zucchini, potato, cheese and eggs on a black backgroundZucchini, potato, cheese and eggs on a black background

 

Pinterest pin for Frittata with Zucchini and PotatoesPinterest pin for Frittata with Zucchini and Potatoes

Preheat the oven to 375 degrees Fahrenheit.

Then, in an oven-safe frypan, sauté the shallots with a little olive oil over medium high heat. This should take around 2-3 minutes, or until they’re gently browned.

Reduce the heat to medium and add the zucchini and potatoes to the same frypan. 

Cook for 3-4 minutes, stirring occasionally to loosen the browned chunks. Then turn off the heat.

Shredded zucchini and potatoes in a frypanShredded zucchini and potatoes in a frypan

Whisk together the eggs, a couple of Teaspoons of water, half and half, sea salt, pepper, thyme, chives, and parsley in a mixing bowl.

Then, in the frypan, pour the egg mixture over the veggies.

Adding whisked eggs to a frypan with shredded zucchini and potatoesAdding whisked eggs to a frypan with shredded zucchini and potatoes

Sprinkle more parsley on top of the gruyere, then equally distribute the sliced tomatoes over the cheese.

Frittata with tomatoes ready to be bakedFrittata with tomatoes ready to be baked

Bake for 35 minutes, or until the frittata is gently browned and a toothpick inserted in the center cones comes out clean.

Baked frittata in a frypanBaked frittata in a frypan

Allow the frittata to cool for approximately 10 minutes after removing it from the oven. This helps to firm up the frittata, making it simpler to slice and serve.

Most Commonly Asked Questions

Is it possible to make this frittata ahead of time? Absolutely!

Allow the frittata to cool before slicing it and placing the pieces on a serving dish, covering it with plastic wrap and refrigerating it.

Remove the plastic the next morning and reheat in a 350 degree oven for 10-15 minutes, or cover with a paper towel and microwave for 1-2 minutes.

Is it possible to utilize dried herbs? That’s what I did, and the taste is still there.

Is it possible to use a different kind of cheese? Yes, anything you’ve got is fine. Cheddar or Jack cheese may be used instead.

Frittata with Zucchini and Potatoes on a white plateFrittata with Zucchini and Potatoes on a white plate

Recipes to Print

Frittata with Zucchini and Potatoes

This delicious and filling Frittata with Zucchini and Potatoes is ideal for brunch, lunch, or supper.

15-minute prep time

Time to Cook Time: 42 minutes

Time allotted Minutes: 57

Breakfast is the first course.

American cuisine

Frittata recipes, zucchini frittata, vegetarian frittata

Number of servings: 6

Calories: 187 kilocalories

Pam is the author of Two Cups of Health.

Ingredients

  • 2 tsp extra virgin olive oil
  • 1 large diced shallot
  • 1 large grated zucchini
  • 1 large grated potato
  • 6 Eggs
  • 2 teaspoons of water
  • 2 tsp fat-free half-and-half
  • Preferred Himalayan Pink Sea Salt, 1/4 teaspoon
  • a quarter teaspoon of pepper
  • 1/2 teaspoon dried thyme
  • 1 tsp dried chive
  • 1/2 teaspoon dried parsley
  • 1/2 cup grated Gruyere cheese
  • 4 sliced tomatoes

Instructions

  • Preheat the oven to 375 degrees Fahrenheit.

  • Heat the olive oil in an oven-safe frypan over medium-high heat. Cook for 2-3 minutes, or until shallots are gently browned.

  • Reduce the heat to medium and add the potatoes and zucchini to the pan. Cook for 3-4 minutes, stirring occasionally to scrape up the browned pieces from the bottom of the pan. Then, while you prepare the eggs, turn off the heat.

  • Whisk together the eggs, water, half-and-half, sea salt, pepper, thyme, chives, and parsley in a medium mixing bowl. Over the zucchini and potato mixture, pour the mixture.

  • Sprinkle the grated gruyere on top. Then scatter the sliced tomatoes on top. Place the dish in the oven with more parsley on top.

  • Bake the frittata for 35 minutes, or until a toothpick inserted in the middle comes out clean.

  • Before slicing the frittata, take it out of the oven and let it rest for 10 minutes.

Nutrition

Calories: 187 kilocalories | Carbohydrates: 14g | Protein: 12g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 176mg | Sodium: 212mg | Potassium: 672mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1135IU | Vitamin C: 28.2mg | Calcium: 173mg | Iron: 3.2mg

Please leave a comment below if you like this recipe, and don’t forget to save it to Pinterest!

Recipes that are similar:

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Frittata with Smoked Salmon

Frittata with artichokes and sun-dried tomatoes

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